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Cardamom, honey and sumac crusted lamb steaks Recipe

Spicy sweet and sharp flavours for a quick and flavoursome lamb supper.

Cardamom, honey and sumac crusted lamb steaks Recipe
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Ingredients

For the potatoes:
  • 12 small new potatoes washed and skins left on
  • Water to boil the potatoes in
For the Lamb Steaks
  • 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

Method

Potatoes:

01
Cut each potato into 4 and cover in a pan with water up to the level of the potatoes
02
Add Steenbergs perfect salt to taste
03
Boil the potatoes till they are soft but not mushy
04
Set aside till the steaks are cooked

Lamb with the crust:

01
Mix the breadcrumbs, sumac, olive oil and crushed cardamom seeds with the perfect salt blend
02
Divide the mixture between the four lamb steaks and press on top
03
Make sure the top of each steak is covered with the breadcrumb topping
04
Cook crumbed side of the lamb in a shallow pan, face down for ten minutes on a medium heat, careful not to burn
05
Turn over the steaks and continue to cook for a further ten minutes with a tablespoon oil
06
Rest for five minutes to let the meat relax

To serve:

01
Put a ΒΌ of the potatoes on each of the four plates
02
Top with a lamb steak and eat with seasonal vegetables