Spiced Lamb Steaks with Mint Carrot Salad

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

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My Classic For Two Food Bag
Spiced Lamb Steaks with Mint Carrot Salad

This dish most recently appeared in My Classic For Two Food Bag on 8 January 2017.

MINT CARROT SALAD

  • 2 carrots, peeled and ends removed
  • 1½ teaspoons oil
  • 1½ teaspoons runny honey or maple syrup
  • 1½ teaspoons cumin coriander spice rub
  • ¾ cup chicken or vegetable stock
  • ¾ cup bulgur wheat
  • ½ cup frozen peas
  • 1½ teaspoons chopped mint leaves

SPICED LAMB STEAKS

  • 300g lamb rump steak (at room temperature)
  • 1½ teaspoons cumin coriander spice rub
  • 1½ teaspoons oil

DRESSING

  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon mustard (e.g. wholegrain, Dijon)
  • 1–2 tablespoons lemon juice
  • 1½ teaspoons vinegar (e.g. white wine, red wine, balsamic)

TO SERVE

  • 50g 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 with salt and pepper and roast for about 15 minutes, until tender and caramelised.
  • 2 Pat lamb steaks dry and mix second measure of spice rub, oil and a pinch of salt together in a medium bowl. Coat lamb in spice rub and set aside. Bring stock to the boil in a small pot on high heat. Add bulgur, cover and remove pot from heat. Leave grains to swell for 15–18 minutes, until tender.
  • 3 Mix all dressing ingredients together in a medium bowl. Cook peas in pot of boiling water for 1 minute then drain. Drain bulgur wheat through a sieve, add to bowl with dressing along with peas and mint. Set aside.
  • 4 Heat a drizzle of oil in a medium fry-pan 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 When carrots are cooked, add to cooked bulgur and dressing and mix to combine. Season to taste with salt and pepper. Slice lamb thickly against the grain.
  • To serve, Spoon mint carrot salad onto plates and top with slices of spiced lamb steak. Crumble over feta.
  • SERVES 2-3

Nutritional Information

  • Energy: 2212 kj / 529 kcal
  • Protein: 39.9g
  • Carbohydrate: 32.4g
  • Fat: 27.4g

Legend

  • Pantry staple

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