Serves: 4
Ingredients
4 x Lamb steaks
For the marinade:
150g natural yoghurt
2 heaped tbsp olive oil
15g mint, chopped
1 clove garlic, chopped
For the flatbreads:
350g self-raising flour
Pinch of salt
1 tsp baking powder
350g natural yoghurt
Cumin seeds
Garlic butter
For the hummus:
1 tin chickpeas
½ clove garlic
crushedZest of ½ lemon
1 heaped tbsp Greek yoghurt
60ml extra virgin olive oil
Juice of 1 lemon
For the tomato, cucumber and onion salad:
Tomatoes, chopped into large chunks
Cucumber, deseeded and chopped into large chunks
Thinly sliced red onions
Lemon juice
Olive oil Fresh coriander
chopped Fresh mint
chopped Salt
Garnishes:
Pomegranate seeds
Toasted pine nuts
Fresh coriander
chopped Fresh mint
chopped Pomegranate molasses
Method
1. Mix together the ingredients for the marinade in a bowl, and coat the lamb. Cover and leave in the fridge to marinate whilst you make the rest of the elements.
2. To make the flatbreads, combine the self raising flour, salt and baking powder in a bowl. Pour in the yoghurt, and mix to a dough. Knead by hand to bring together fully.
3. Divide the dough on a work surface into 8 equal pieces. Roll out on a floured work top, shape into flat rounds, and roll in cumin seeds on both sides. Toast the flatbreads in a dry non-stick pan on each side until lightly browned, and sprinkle with garlic butter.
4. Prior to assembling the salad, lightly salt the chopped tomatoes and sit in a colander for 10 minutes to reduce the quantity of juice. At the same time, soak the sliced red onions in water for 10 minutes.
5. To make the hummus, combine all the ingredients in a blender until it reaches the desired consistency.
6. Combine the chopped tomatoes, cucumber and onions in a bowl. Add the lemon juice, oil, fresh herbs, and salt to a small jar, seal and shake well to make a dressing, and toss the chopped veg through it.
7. Cook the lamb in a hot frying pan for three minutes on each side, then set aside to rest for a few minutes.
8. Serve the seared lamb with the hummus, salad, flatbreads and dress with some pomegranate seeds, toasted pine nuts, chopped coriander and mint, and a sprinkling of pomegranate molasses.
