Cardamom, honey and sumac crusted lamb steak
Spicy sweet and sharp flavours for a quick and flavoursome lamb supper.
12 | small new potatoes washed and skins left on |
Water to boil the potatoes in |
1 teaspoon | sumac |
4 | lean lamb steaks |
1 handful | fresh breadcrumbs or two tablespoons gluten free oats |
1/2 teaspoon | organic chilli powder |
1 tablespoon | runny honey |
5 | cardamom pods (seeds only crushed in a pestle and mortar) |
2 tablespoons | olive oil |
to taste | 1 teaspoon Steenbergs organic perfect salt blend |
1 tablespoons | oil for frying |
Cardamom, honey and sumac crusted lamb steak
Aubergines and fennel are two of our favourite vegetables and this recipe with lamb and a tasty spelt salad is a winner from Devilled Egg.
A crunchy nutty tasting crumb on lamb, lots of texture and flavour
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