There's a wonderful flavour of North Africa in this griddled lamb with date, spinach and pistachio bulgur wheat salad.
Ingredients
- 2 tsp cumin seeds, toasted and lightly crushed
- 1 tsp ground coriander
- 2 tbsp chopped fresh mint
- 1 tbsp runny honey
- 1 tbsp olive oil
- 4 x 125g lamb leg steaks, trimmed
For the bulgur wheat salad
- 200g bulgur wheat
- 300ml chicken stock, hot
- 50g pitted dates, chopped
- 50g baby spinach, shredded
- 15g pistachio nuts, chopped
- Grated zest and juice of 1/2 lemon, plus extra wedges to serve
Method
- 1. In a large non-metallic bowl, combine the cumin, coriander, mint, honey and oil. Season and add the lamb. Turn to coat in the marinade and set aside for 30 minutes.
- 2. Meanwhile, put the bulgur wheat in a bowl and add the stock. Cover and set aside for 20 minutes or until the grains are tender. Fluff up with a fork and add the remaining salad ingredients. Season.
- 3. Heat a large griddle pan over a medium-high heat until searing hot. Scrape off and discard the excess marinade from the lamb, add to the hot pan and cook for 2-3 minutes each side for medium. Remove from the heat and rest for 5 minutes.
- 4. Divide the salad between 4 plates. Slice the lamb and arrange on top. Serve with extra lemon wedges.
Nutritional info
Per serving: 477kcals, 16g fat (0.8g saturated), 35.4g protein, 51.3g carbs, 11.8g sugar, 0.5g salt
Wine Recommendation
Keep away from very powerful reds here. An inexpensive, soft Australian Shiraz will be lovely.