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Lamb Steaks with Tomatoes, Feta and Hummus Mash

cook 20 mins
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1/2 teaspoon ground cumin
  • 2 × 400 g (13 oz) cans chickpeas, rinsed and drained
  • 75 ml (3 fl oz) chicken stock or water
  • 2 tablespoons lemon juice
  • 4 lamb leg steaks
  • 75 g (3 oz) cherry tomatoes, halved
  • 50 g (2 oz) feta cheese, crumbled
  • handful of oregano, chopped
  • salt and pepper
  • Heat 2 tablespoons oil in a saucepan, add the onion and cook for 5 minutes until softened. Stir in the garlic and cumin and cook for a few seconds. Add the chickpeas, then pour over the stock or water and leave to simmer for 2–3 minutes until warmed through. Season to taste. Use a stick blender or transfer to a food processor and whizz to make a rough purée. Squeeze over the lemon juice and keep warm.
  • Rub 1 tablespoon oil over the steaks, season and cook under a preheated hot grill for 5–7 minutes on each side until golden and just cooked through.
  • Pile the tomatoes, cheese and oregano on top of the steaks. Drizzle over the remaining oil and cook under the hot grill for a further 1–2 minutes until golden. Serve with the chickpea mash.
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