Spiced Leg of Lamb Steak, Couscous Tabbouleh, Sticky Red Onions & Raita

Try this delicious lamb dish with warming mixed spices

Method

  1. For the tabbouleh cook the couscous as to packet instructions, chop the tomato and spring onions and add once cooked. Roughly chop the parsley and mint and add that with the zest of 1 lemon and the juice from half of it. Season and leave to one side.
  2. For the onions peel and cut each onion into 6 wedges, place in a pan with a little olive oil and gently fry for 5 mins. Then add cumin, coriander, oregano, sweet chili and honey and cook for a few more mins until sticky and soft. Transfer to a low oven to keep warm whilst you cook the lamb.
  3. Generously season the leg of lamb chops with the mixed spice, salt and pepper, in a medium hot pan cook for 2/3 mins each side.
  4. Whilst the lamb is cooking make the raita by grating the cucumber with a good pinch of salt, add the juice of half a lemon, the mint sauce and yogurt and a pinch of cumin.
  5. Take the lamb out to rest for a couple of mins, in the same pan the lamb has cooked, turn the heat on full and add the tender stem broccoli for 30 seconds then add enough boiling water to half cover the broccoli. Season, add a squeeze of lemon and cook for 1-2 mins.
  6. Assemble the dish, add some tabbouleh to the plate, the lamb, sticky onions and raita, finish with a final grating of lemon zest and a few more sprigs of fresh mint.