Since deciding to live a slightly healthier life last year I’ve cut back on my intake of red meat, pasta, rice, cheese and bread. By no means do I eliminate these, but I definitely find I feel better and lighter for having only a little of these foods and not that often.
I do believe that a little bit of everything does contribute to a good, well-rounded diet though and so when I eat them I of course want to make the most of them. On deciding it was right about time to eat some delicious lamb, my all-time favourite meat, I knew I’d bust out the yoghurt-covered steak technique.
If you haven’t tried cooking lamb in this way I really suggest you give it a go. The sweet meat and slightly bitter greek yoghurt work so well together and it all crusts up beautifully. Plus, the yoghurt becomes a vehicle for transferring all kinds of flavours into your meat. In this recipe I’ve added za’atar, pul biber, rosemary and garlic, but I’ve previously tried fennel and turmeric (also delicious) as recommended by Mr Nigel Slater.
Note this recipe gives you a generous amount of marinade: you could probably marinade 4 lamb steaks in this quantity if you needed to, but I wouldn’t suggest halving it for two as blending becomes difficult with such a small quantity!
You will need:
170g natural greek yoghurt
Leaves from 1 sprig rosemary
1 tspn (pul biber) chile flakes
1 tspn za’atar
1 garlic clove
1 tbspn groundnut oil
2 organic lamb steaks
Smoked salt, to serve
1 – Blend the yoghurt, garlic, chile flakes, rosemary, za’atar and a little salt and pepper together with 2 tbspns water to loosen
2 – Massage the marinade into the lamb steaks and refrigerate for at least a few hours
3 – About 45 minutes before you want to eat, remove the lamb steaks from the fridge to come up to room temperature. Heat the groundnut oil in a frying pan and when it’s nice and hot add the lamb (ensure quite a lot of the marinade goes with it!)
4 – Leave the lamb to cook for about 2 minutes on each side without otherwise touching or moving the pan. You’ll need to adjust the timing here according to how you like your meat and how thick your steaks are. I think lamb is best served medium
5 – Once cooked to your liking remove the lamb from the pan and leave to rest on a plate (cover the plate over in tin foil to keep in heat) for 5 minutes before serving sprinkled with smoked salt