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20 Minutes

Lamb Steaks with Charred Tomato and Lentil Tabouli

  • Fast

Let's get some razzle and a good glug of dazzle happening with this Middle-Eastern-inspired lamb and salad. It's softly spiced, plumped up with lentils and quite literally bursting with sweetness thanks to some pan-blistered cherry toms. If you have some flatbreads on-hand, you could wrap it all up with a slick of tzatziki.

Recipe

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1

Season Steaks

Combine lamb in a bowl with Seventh Heaven Spice Blend, 2 teaspoons olive oil and a sprinkle of salt and pepper.

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2

Prepare Ingredients

Halve cherry tomatoes. Peel and crush garlic. Place red wine vinegar, pomegranate molasses and garlic in a small bowl and mix to combine. Set aside.

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3

Cook Tomatoes

Heat a frypan over high heat. Add 2 teaspoons oil and tomatoes. Sprinkle with salt and cook, without stirring, for 2 minutes or until slightly caramelised and collapsed. Stir tomatoes, flipping over, and cook for a further 2 minutes. Remove from heat, add pomegranate mixture and toss to combine. Transfer tomatoes to a bowl. Wipe out frypan.

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4

Cook Lamb

Return frypan to medium-high heat, add lamb and cook for 3 minutes each side for medium-rare or until cooked to your liking. Remove from pan, wrap in aluminium foil and rest for 5 minutes.

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5

Prepare Tabouli Ingredients

Drain and rinse lentils. Roughly chop spinach and parsley. Chop cucumber into 1cm pieces. Thinly slice spring onion.

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6

Plate Up

Combine spinach, parsley, lentils, cucumber, spring onion and tomatoes and toss to combine. Season with salt and pepper. Slice lamb and serve with lentil tabouli and tzatziki.

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Lamb Steaks with Charred Tomato and Lentil Tabouli

Fabulous fresh ingredients

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Ericca

Easy to cook

"Very tasty and quick to cook which is a big help during the week when you are working."

Helen

Great quality produce

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