Griddled lamb steaks with date, spinach and pistachio bulgur wheat salad recipe

Griddled lamb steaks with date, spinach and pistachio bulgur wheat salad recipe

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.