Harrissa Lamb Steaks with Spring Greens
Lunch…..Serves 2 but I ate most of it….
I used Rose Harrissa by Belazu. It’s a beautiful exotic blend of spices with a hint of rose and not as harsh and fiery as some harrissa’s.
1 teaspoon cumin seeds
1 tablespoon harrissa
2 tablespoons olive oil
4 lamb leg steaks (about 100 g each)
1 clove garlic
500 g spring greens, shredded
a tablespoon or 2 of cream or crème fraiche
Salt and freshly ground black pepper
Heat a dry frying pan and add the cumin seeds. Toast for about a minute, tossing around every now and then until a warm aroma wafts from the seeds.
Scrape into a pestle and mortar and roughly grind. Stir in the harrissa, a tablespoon of olive oil and season with salt and pepper.
Spread this over both sides of the lamb steaks and set aside. If you have time leave to marinate for ½ an hour or so.
For the greens, heat the other tablespoon of oil in a large saucepan over a moderate heat. Cut the garlic clove in half lengthwise, add to the oil and cook without colour to soften and flavour the oil.
Stir in the shredded greens, season and raise the heat, pour in a cup of water and bang on the lid as it sizzles. Reduce the heat slightly and cook for about 5-7 minutes or until tender.
Put the frying pan back on a high heat, add the lamb steaks and pan fry for 4-5 minutes, turning over when they are a rich brown colour. Remove from heat and leave to rest for 5 minutes before serving on top of the greens.
I had some Jersey cream at hand so I drizzled about a half a tablespoon over. Crème Fraiche could be good too.