Griddled lamb steaks with date, spinach and pistachio bulgur wheat

Name: Griddled lamb steaks with date, spinach and pistachio bulgur wheat
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: Serves 4
Cuisine: Middle Eastern
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

Published: 31 Aug 18
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Takes 30 minutes to make, plus marinating and resting

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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

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.
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.
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.
Divide the salad between 4 plates. Slice the lamb and arrange on top. Serve with extra lemon wedges.

Recipe from August 2007 Issue

Nutrition

Nutrition: per serving

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

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