Spiced Lamb Steaks with Mint Carrot Salad

Cumin Coriander Spiced Lamb Steaks with Carrot, Feta and Mint Salad

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My Classic food bag
Spiced Lamb Steaks with Mint Carrot Salad

This dish most recently appeared in My Classic food bag on Sunday, January 8, 2017.

MINT CARROT SALAD

  • 4 carrots, peeled and ends removed
  • 1 tablespoon oil
  • 1 tablespoon runny honey or maple syrup
  • 1 tablespoon cumin coriander spice rub
  • 1½ cups chicken or vegetable stock
  • 1½ cups bulgur wheat
  • 1 cup frozen peas *
  • 1 tablespoon chopped mint leaves

SPICED LAMB STEAKS

  • 1 tablespoon cumin coriander spice rub
  • 1 tablespoon oil
  • 600g lamb rump steaks (at room temperature)

DRESSING

  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon mustard (e.g. wholegrain, Dijon)
  • Juice of 1 lemon
  • 1 tablespoon vinegar (e.g. white wine, red wine, balsamic)

TO SERVE

  • 75g feta cheese
  • Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Preheat BBQ grill to high (if using).
  • 1 Cut carrots into 1cm x 5cm sticks. Toss with oil, honey/ syrup and first measure of cumin coriander spice rub on prepared tray. Season well with salt and pepper. Roast for 15 minutes, until soft and caramelised.
  • 2 Mix second measure of cumin coriander spice rub, oil and a pinch of salt together in a medium bowl. Pat lamb dry and coat with spice mixture. Set aside. Bring stock to the boil in a medium pot on high heat. Add bulgur, cover and remove from heat. Leave grains to swell for 15–18 minutes, until tender.
  • 3 In a large bowl mix together all dressing ingredients. Cook peas in pot of boiling water for 1 minute then drain. Drain bulgur, using a sieve, then add to bowl with dressing, along with peas and toss to combine. Set aside.
  • 4 Heat a drizzle of oil in a large frypan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover with foil to rest for 5–10 minutes.
  • 5 Toss roasted carrots and mint through bulgur and season to taste with salt and pepper. Thickly slice lamb against the grain.
  • To serve, Spoon mint carrot salad onto plates and top with a few slices of spiced lamb. Crumble over feta.
  • SERVES 4-5

Nutritional Information

  • Energy: 2533 kj / 605 kcal
  • Protein: 37.2g
  • Carbohydrate: 36.3g
  • Fat: 32.6g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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