Lamb steak with minty broad beans
Fancy changing up your barbecue offering? It doesn't get much better than lamb on a bed of herby broad beans.
Ingredients
For the lamb
- 4 lamb steaks (roughly 150g/5½oz each)
- 2 tsp olive oil
- 1 tbsp red wine vinegar
- 2 tsp roughly chopped fresh mint
- ½ tsp pomegranate molasses
- 1 tsp ground cumin
For the broad beans
- 500g/1lb 2oz fresh broad bean pods
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ lemon, zest and juice
- 1 tsp ground cumin
- pinch cinnamon
- 1 tsp roughly chopped fresh oregano (or thyme)
- 200ml/7fl oz chicken stock
- 150g/5½oz small tomatoes, halved
- 1 tsp pomegranate molasses
- 1 tbsp roughly chopped flatleaf parsley, to serve
Method
Put the lamb steaks in a large bowl. Add the remaining lamb ingredients and rub into the meat. Cover and leave to marinate for 10 minutes.
Meanwhile, place the brad beans in a large bowl and over with boiling water. Set aside the water is cool enough to handle. Drain the beans and slip of their outer skins.
Heat the olive oil in a saucepan placed over a medium heat. Add the onion and cook until soft. Add the garlic, lemon zest, spices,oregano, beans and stock. Cook for 5 minutes and check the seasoning. Stir in the tomatoes, lemon juice and pomegranate molasses.
Heat a barbecue or grill to a high temperature and cook the lamb for 2–3 minutes on each side or until cooked through. Allow to rest 2–3 minutes.
Divide the beans between four plate and top with the lamb steaks. Sprinkle with fresh parsley and serve.