Recipe for deboned Lamb Steaks seared in a delicious lemon, garlic and rosemary rub
4 deboned lamb steaks
4 cloves garlic – crush, peel and chop finely
4 tbsp fresh rosemary – strip leaves and chop finely
Lemon zest of 1/2 to 1 lemon (for lamb rub)
Lemon zest of 1/2 to 1 lemon (for yoghurt dressing)
1 cauliflower – cut off stem and grate finely
1 red onion – peel & chop finely
1/2 tsp turmeric
60g pistachio nuts
1 tub Fairview yoghurt
2 tsp ground sumac
10gfresh mint – strip off leaves and chop coarsely
tin foil, olive oil, salt & pepper (from your pantry)
First take out all your ingredients and prepare them as indicated above.
Grate the skins of the lemons (excluding the white pith underneath the skin) using a fine grater to create lemon zest. Separate the zest into two bowls – put 1 tsp in one bowl for the sumac yoghurt and the balance in the other bowl for the lamb rub. Then squeeze the lemons to make juice – you’ll need ½ tbsp for 2 portions and 1 tbsp for 4 portions.
Mix the following ingredients in a medium sized bowl to make a lamb rub: chopped garlic, chopped rosemary leaves, lemon zest (quantity for lamb rub only). Rub the lamb steaks all over with a few glugs of olive oil and the lamb rub (you can use your hands). Season with freshly ground salt and pepper. Set aside.
Place a dry frying pan on medium to high heat. Add the pistachio nuts and toast in the dry pan for about a minute or two until a little browned. Move the nuts around in the pan constantly so they don’t burn. Remove from heat and set aside.
Make the sumac yoghurt by mixing the following ingredients in a bowl: Fairview yoghurt, lemon zest (quantity for sumac yoghurt), ground sumac. Set aside.
Place a dry frying pan over medium to high heat. When hot, add the lamb fillets and cook for 2 minutes on each side. When done, transfer to a plate, cover with tin foil and allow to rest.
Heat a few glugs of oil in large frying pan over medium heat. Then add the chopped red onion and sauté – stirring occasionally – for about 4 or 5 minutes until soft. Now add the cauliflower and turmeric and cook for about a minute until the cauliflower is just tender (don’t overcook the cauliflower). When done, remove from the stove, stir in the lemon juice and roasted pistachio nuts. Season with freshly ground salt and pepper.
To serve, slice the lamb (against the grain). Divide the lamb slices between the plates and top with a dollop of sumac yoghurt and some mint leaves. Add a serving of cauliflower on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.