Moroccan Spiced Lamb Steaks with Herby Barley Tabbouleh

by Hugh Fearnley-Whittingstall
Star 4.3
    10m prep time
    50m total time
    Easy level
    17 ingredients

This is a lovely way to eat lamb steak: a modest but flavour-packed serving of meat on a zesty, herby tabbouleh. The meat is rubbed with dry spices – if I’ve got time, I roast whole spices briefly in a dry frying pan and grind them myself using a pestle and mortar, but if I’m on the fly, I’ll use ready-ground spices.

Method

Based on 4 servings, adjust as needed.

Step 1

For the tabbouleh, cook the pearl barley in simmering water, according to the pack instructions until just tender (probably 25–30 minutes, quicker if pre-soaked), then drain and leave to cool.

Step 2

Roughly chop the parsley, coriander and mint, and finely snip the chives. Toss the herbs, zest and juice of 1 orange and 1 lemon (if cooking for 4),** olive oil** and some salt and pepper through the cooled pearl barley. Set aside to allow the flavours to mingle.

Step 3

Meanwhile, combine the ground cumin, ground coriander, ground mix spice and hot paprika together to form the spice rub. Very lightly oil the lamb steak, then rub the spice mix all over it. Leave for about 30 minutes to come up to room temperature and absorb some of the flavour of the spices. Then gently scrape off excess spice mix so it doesn’t burn in the pan.

Step 4

Heat a heavy-based pan or griddle over a high heat. Add the seasoned lamb and ‘dry-fry’ for about 3 minutes on each side, for nicely pink meat (cook it a little longer if you prefer your lamb medium). Transfer to a wooden board to rest for a few minutes.

Step 5

Divide the herby tabbouleh between serving plates. Slice the lamb steaks into roughly 2cm thick slices and arrange on the tabbouleh. Add a generous spoonful of hummus (it's even better warmed through) and finish with dukka (middle eastern spice mix) if you like. Serve with lemon wedges, for squeezing over.
  • Ingredients
  • Based on 4 servings
  • 0.5 tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
  • 0.5 tsp Ground Mixed Spice 1 x Sainsbury's Ground Mixed Spice 34g
  • 200g Pearl Barley, pre-soaked if time 1 x Sainsbury's Pearl Barley 500g
  • 0.5 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • a pinch Hot Paprika, Or cayenne 1 x Sainsbury's Hot Paprika 44g
  • 20g Chives, snipped 1 x Sainsbury's Bunched Chives 20g
  • 15g Mint, leaves picked and chopped 1 x Sainsbury's Fresh Packed Mint 30g
  • 30g Flat Leaf Parsley, tougher stalks removed 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 200g Hummus 1 x Sainsbury's Lemon & Coriander Houmous 200g
  • 1 tbsp Dukka 1 x Sainsbury's Middle Eastern Style Spice Mix, Inspired to Cook 40g
  • 2 Lemon, zest and juice plus wedges 2 x Sainsbury's Lemons
  • 300g Lamb Leg Steaks, about 75g per person 1 x Sainsbury's British or New Zealand Lamb Leg Steaks 300g
  • 1 tsp Olive Oil, a any light oil 1 x Sainsbury's Olive Oil 250ml
  • 30g Coriander, leaves picked and chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 0.5 Orange, zest and juice 1 x Sainsbury's Oranges
  • 2 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 250ml
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