It’s been a while since I’ve eaten red meat. Tonight there was no going back. I was going to do it – eat some lamb (my favourite meat), and in style.
In style translated to spiced lamb steaks, seared on a smoking hot griddle pan for a few minutes and drizzled in a sort of pesto made from mint, feta, garlic and warm toasted pine nuts. I served this with giant couscous peppered with olives, raw spring onion and marinated artichokes – for plenty of bite and salt. (We also had roasted carrots and broccoli).
You will need:
2 organic lamb steaks, seasoned and rubbed in a little olive oil
1 tbspn za’atar
A small bunch of mint (this is a perfect way to use up leftover mint that’s a little past it)
1 tbspn feta cheese
1 tbspn freshly toasted pine nuts
1 clove garlic, crushed
3 tbspns extra virgin olive oil, plus a little extra to fry
- Allow your lamb steaks to come to room temperature and prepare as instructed above (seasoned rub, with olive oil)
- Make the ‘pesto’ by blending together the mint, cheese, pine nuts and garlic with 3 tbspns olive oil; check the taste (adjust seasoning if necessary)
- Heat a griddle pan over a high heat, adding a little olive oil if desired (ie if your pan isn’t particularly non-stick!)
- Add the lamb once the pan is smoking; leave to sear for 2 minutes then turn and scatter over the za’atar
- Sear the lamb on the other side for another 2 minutes (of course, increase cooking time if your lamb is particularly chunky or if you prefer it well cooked
- Using tongs, pick up the lamb steaks one by one and sear the edges briefly to ensure it’s sealed all over
- Remove the steaks from the pan and set them on to a chopping board; leave to rest for 3-4 minutes before serving (sliced!) with the pesto drizzled on top. An extra drizzle of best quality olive oil will seal the deal.