Lamb steak with pea hommous
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Time to make:
20 mins, prep 10 mins, cook 10 mins
$4.48 per serve
(at time of publication)
Full ingredients list:
- 4 x 150g lamb leg steaks, trimmed
- olive oil spray
- 1 teaspoon cumin seeds
- 1 cup cooked couscous, to serve
- steamed carrots, to serve
- Pea hommous
- 2 cups frozen peas
- 1/2 cup (120g) light hommous
Nutritional information (per serve)
Instructions and steps:
Step 1 Make pea hommous: Cook peas in a saucepan of water. Drain. Place in food processor. Add hommous. Process for 1 minute or until smooth; add 1 tablespoon of hot water if mixture is too thick.
Step 2 Heat a chargrill, non-stick frying pan or barbecue. Spray lamb steaks with oil. Sprinkle with cumin seeds. Cook over medium-high heat for 3–4 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Step 3 Thickly slice lamb. Serve with hommous, couscous and carrot. Squeeze fresh lemon juice over lamb if desired.
Make it next week: Replace the lamb steaks with beef sirloin steaks, and serve on a bed of rice instead of couscous.
About this recipe
First published: June 2009