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Cardomom, honey and sumac crusted lamb steaks


For the potatoes:

12 small new potatoes washed and skins left on

Water to boil the potatoes in

1 teaspoon sumac

½ teaspoon organic chilli powder

1 tablespoon Fairtrade honey

What to do:

Cut each potato into 4 and cover in a pan with water up to the level of the potatoes

Add Steenbergs perfect salt to taste

Boil the potatoes till they are soft but not mushy

Set aside till the steaks are cooked

For the Steaks:

4 lean lamb steaks

1 handful fresh breadcrumbs or two tablespoons gluten free oats

1 tablespoon organic Fairtrade honey

5 cardamom pods, (seeds only) crushed in a pestle and mortar

1 teaspoon sumac

2 tablespoons olive oil

1 teaspoon Steenbergs organic perfect salt blend

1 tablespoons oil for frying

What to do:

Mix the breadcrumbs, sumac, olive oil and crushed cardamom seeds with the perfect salt blend

Divide the mixture between the four lamb steaks and press on top

Make sure the top of each steak is covered with the breadcrumb topping

Cook crumbed side of the lamb in a shallow pan, face down for ten minutes on a medium heat, careful not to burn

Turn over the steaks and continue to cook for a further ten minutes with a tablespoon oil

Rest for five minutes to let the meat relax

To serve:

Put a ¼ of the potatoes on each of the four plates

Top with a lamb steak and eat with seasonal vegetables


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