Date Night Lamb Steak Recipe || Tess Ward

Seared Lamb with Harissa Yoghurt and blackened beans This simple supper is a great and impressive dish. The sharp, tangy herb tabbouleh really cuts through the richness of the lamb. I recommend curing the lamb chops and leaving them to marinade for 2-3 hours, or even overnight for best results. This will make the meat extra tender and juicy, but if you are short of time, you can cut this down to 30 minutes. Serves 2 For the Chops 2 lamb steaks sea salt and freshly ground black pepper 2 tablespoon olive oil a pinch of cumin 1 clove garlic, grated 100g thick greek yogurt 2 tsp harissa 2 tsp tahini extra virgin olive oil, for drizzling 175 g green beans 2 tbs coriander leaves, chopped 1 clove garlic, grated olive oil Serve with rice. Method Mix the olive oil, garlic, cumin honey and season with salt and pepper. Brush each chop with a the paste, on both sides. Heat a griddle pan over a high flame and add the chops, cooking in batches. Cook for 1- 1 1/2 minutes on each side, then flip and cook for the same amount of time on the other side. Once cooked set aside on a warm plate to rest for 5 minutes. Add the garlic, and oil to a frying pan over a high heat and add the beans. Cook high and fast, tossing as you go for 2 mins. Season, toss through the chopped coriander and divide between plates. Top each with the lamb chops Swirl a little of the harissa and tahini through the yoghurt on each plate and top with the beans and then the lamb Finish with a drizzle of olive oil. Subscribe for more upcoming videos and simple recipes, and check out my website at http://www.tessward.com/ SUBSCRIBE! http://bit.ly/YGngCU TWITTER! http://bit.ly/WjYQkB FACEBOOK! http://on.fb.me/13mbIbM