I answered my phone yesterday in a flurry of arrrrgh-shit-paniiiic. A friend of mine, who can’t cook, was cooking for a date. It was 7pm in the evening, she had no clue of what she was making and he was due in an hour. Cue a mini blonde meltdown.
How is it that with one phonecall the future of the evening had been thrust into my hands. She needed recipe, shopping list and full over the phone instruction. It was a bit like a chef-station scenario (chef talk, not sex talk)
I had a little hunt around my recipe archive and came up with this little gold nugget. A flash-in-the-pan (quite literally) recipe that she could buy and cook in under an hour… Whilst blow drying her hair and running around the house like a loon, choosing what to wear. (I know this happened, I was on the other end of the phone!)
It’s a sorta sizzle, chop and serve jobby.
Nothing too fancy, just simple colourful and downright tasty!
I am pleased to say this little number got them onto date number three… Who is the best friend ever. uhhuh, yes me.
- 2 leg of lamb steaks
- 3 large pre-cooked roast red pepper, you can buy these in jars
- 2 garlic cloves
- 2 tsp smoked paprika
- 1 tsp ground coriander
- a pinch of chilli flakes
- 2 tbs coriander leaves, chopped
- 1 tbs mint leaves, chopped
- 1 tbs lemon juice
- 3 tbs olive oil
- 1 tsp honey
- salt and pepper
Pre-heat your grill to a medium high heat Dice the red pepper into small chunks and set aside in a bowl.
Add 1 tbs olive oil to the lamb with the paprika and ground coriander and mix. Run the spice mix into the lamb, season each side with salt and pepper and put on the griddle and cook 3 mins on each side.
Put the chopped garlic on to fry in another pan.
Toast the remaining 1 tsp paprika and 1/2 tsp g. coriander for the final two mins. Chop the red pepper and add to a bowl with the fried garlic, herbs, olive oil, honey lemon.Season and mix.
Slice the Lamb Steaks and serve with the chermoula relish