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Lamb Steak With Red Pepper Chermoula

By Tess Ward •


Looking for an impressive meal for two that can be put together in under an hour?  If you're cooking for a special date, or for a romantic meal try following Tess' suggestion for a colourful and flavourful dinner.


I answered my phone yesterday to a flurry of paniiiic. A friend of mine, who can’t cook, was cooking for a date. It was 7pm in the evening, she had no clue of what she was making and he was due in an hour. Cue a mini blonde meltdown.

How is it that with one phonecall the future of the evening had been thrust into my hands?  She needed a recipe, shopping list and full over-the-phone instruction. 

I had a little hunt around my recipe archive and came up with this little golden nugget. A flash-in-the-pan (quite literally) recipe that she could buy and cook in under an hour… Whilst blow drying her hair and running around the house like a loon, choosing what to wear (I know this happened, I was on the other end of the phone!)

It’s a sorta sizzle, chop and serve jobby.

Nothing too fancy, just simple colourful and downright tasty!

Cor Blimey… my tastebud memory is kicking in.

I am pleased to say this little number got them onto date number three… Who is the best friend ever?  Uhhuh, yes me.

Lamb Steak With Red Pepper Chermoula


Ingredients

2 leg of lamb steaks

3 large pre-cooked roast red peppers, you can buy these in jars

2 garlic cloves

2 tsp smoked paprika

1 tsp ground coriander

a pinch of chilli flakes

2 tbs coriander leaves, chopped

1 tbs mint leaves, chopped

1 tbs lemon juice

3 tbs olive oil

1 tsp honey

salt and pepper

Method

Pre-heat your grill to a medium high heat Dice the red pepper into small chunks and set aside in a bowl.

Add 1 tbs olive oil to the lamb with the paprika and ground coriander and  mix. Run the spice mix into the lamb, season each side with salt and pepper and put on the griddle and cook 3 mins on each side.

Put the chopped garlic on to fry in another pan.

Toast the remaining 1 tsp paprika and 1/2 tsp g. coriander for the final two mins. Chop the red pepper and add to a bowl with the fried garlic, herbs, olive oil, honey lemon. Season and mix.

Slice the lamb steaks and serve with the chermoula relish.

For more delicious lamb recipes visit Great British Chefs collection.

 



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Tess Ward

Tess Ward is a freelance cook, caterer food writer and budding TV chef. You can currently find her in action as the face of Videojug’s Tasty Tenner Series. Since graduating from Le Cordon Bleu in 2012, she has spent time working in the kitchens at Harwood Arms and River Cottage, as well as private chef for the rugby star Rocky Elsom. Based between London and Oxford, she is now focusing on her first book.

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