Lamb Leg Steak Recipe with Broccoli, Pine Nut and Shallot Dressing

Spiced lamb and broccoli with pine nut, raisin and shallot dressing

  • serves 2
  • Easy

Try this super simple spiced lamb recipe with tender long-stemmed broccoli, topped with a fresh and zingy lemon and shallot dressing, an easy midweek meal for two

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Janine our food director talks about the nut butter trend: There’s now a huge variety of nut butters available but this new pine nut butter from Nutural World takes things to the next level. Whole pine nuts are blended until smooth and creamy, then mixed with pine nut pieces for crunch and texture. As you can imagine with such an intense, rich nut, it’s super-indulgent so you don’t need to use much (good news as it’s quite pricey, too). Toss it through hot pasta with basil for a deconstructed pesto, or whisk into a creamy dressing to give green veg a lift. £9.40/170g, nuturalworld.com.

*This recipe is gluten-free according to industry standards

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Ingredients

  • lamb leg steaks 2
  • olive oil 1 tbsp
  • ground cumin ½ tsp
  • hot chilli powder ½ tsp
  • golden raisins 2 tbsp
  • long-stemmed broccoli 200g

DRESSING

  • shallot 1, finely chopped
  • pine nut butter 2 tbsp
  • lemon juice 2 tbsp
  • honey 1 tsp

Method

  • Step 1

    Put the lamb steaks on a plate, rub with the oil then sprinkle the cumin and chilli powder over both sides, and season.

  • Step 2

    Put the raisins in a small bowl and pour some boiling water over them. Leave for 5 minutes then drain well.

  • Step 3

    Drop the broccoli into boiling salted water and cook for 3-4 minutes or until just tender.

  • Step 4

    Whisk the shallot, pine nut butter, lemon juice and honey with 2 tsp boiling water.

  • Step 5

    Heat a griddle to hot then sear the lamb for 3 minutes on each side. Rest for 3 minutes under foil.

  • Step 6

    Drain the broccoli then toss with the dressing. Serve the lamb with the broccoli and scatter over the raisins.

Try more of our lamb recipes here...

Summer Roast Lamb Recipe With Tomato and Caper Marinade

Nutritional Information

  • Kcals 581
  • Fat 32.1g
  • Saturates 8.5g
  • Carbs 29g
  • Sugars 25.5g
  • Fibre 5.9g
  • Protein 41.2g
  • Salt 0.4g
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