Griddled lamb steaks with date, spinach and pistachio bulgur wheat

Griddled lamb steaks with date, spinach and pistachio bulgur wheat
  • Serves icon Serves 4
  • Time icon Takes 30 minutes to make, plus marinating and resting

There’s a wonderful flavour of North Africa in this griddled lamb recipe. Served with a date, spinach and pistachio bulgur wheat salad, it’s impressive but oh-so easy to make.

Nutrition: per serving

Calories
477kcals
Fat
16g (0.8g saturated)
Protein
35.4g
Carbohydrates
51.3g (11.8g sugars)
Salt
0.5g
Calories
477kcals
Fat
16g (0.8g saturated)
Protein
35.4g
Carbohydrates
51.3g (11.8g sugars)
Salt
0.5g

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 ½ 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.

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