BBQ & Grill
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:
- 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
- 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
Directions:
- 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.