Lamb

Moroccan-spiced lamb steaks with herby barley tabbouleh

Name: Moroccan-spiced lamb steaks with herby barley tabbouleh recipe
Yield: 4
Ingredients: 1 large or 2 medium lamb leg steaks (about 300-350g in total); A little olive or vegetable oil; Hummus, dukkah & lemon wedges, to serve; 1/2 tsp each ground cumin, coriander & mixed spice; A good pinch of hot paprika or cayenne; A good pinch of salt; 150g pearl barley, pre-soaked if time permits; 1 bunch bunch flat-leaf parsley, tougher stalks removed; 1 bunch coriander, leaves picked; 1 small bunch mint, leaves picked; 1 small bunch chives; Grated zest & juice 1 lemon; Grated zest & juice 1/2 orange; 2 tbs extra virgin olive oil

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by Hugh Fearnley-Whittingstall

Feb 15, 2021

This is an edited extract from Eat Better Forever by Hugh Fearnley-Whittingstall (Bloomsbury, $45).

1 large or 2 medium lamb leg steaks (about 300-350g in total)
A little olive or vegetable oil
Hummus, dukkah & lemon wedges, to serve

Spice rub

1/2 tsp each ground cumin, coriander & mixed spice
A good pinch of hot paprika or cayenne
A good pinch of salt

Herby tabbouleh

150g pearl barley, pre-soaked if time permits
1 bunch bunch flat-leaf parsley, tougher stalks removed
1 bunch coriander, leaves picked
1 small bunch mint, leaves picked
1 small bunch chives
Grated zest & juice 1 lemon
Grated zest & juice 1/2 orange
2 tbs extra virgin olive oil

Method

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. Roughly chop the parsley, coriander and mint, and finely snip the chives. Toss the herbs, citrus zest and juice, olive oil and some salt and pepper through the cooled pearl barley. Set aside to allow the flavours to mingle.
2.

Meanwhile, combine the ingredients for 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.
3.

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.
4.

Divide the herby tabbouleh among serving plates. Slice the lamb steaks into roughly 2cm thick slices and arrange on the tabbouleh. Add a generous spoonful of warm hummus and finish with dukkah if you like. Serve with lemon wedges, for squeezing over.