If you are looking for a Valentine’s Day meal that’s full of big flavours but is quick and easy to put together then these spiced lamb steaks with a rocket and feta dressing are for you. Steak always makes a special meal, and to ring the changes I’ve decided to use lamb steaks here. I’ve gone for a slightly Eastern theme, marinating the steaks in gorgeous fragrant spices and making a sauce/dressing/dip combo that packs a punch of its own and is as good drizzled over the salad leaves as it is with the fries or steak.
The inspiration for both the lamb and the dressing came from a cook book that one of my daughters gave me for Christmas. It’s called Quick+Simple=Delicious and is by Emily Kydd (*affiliate link). I love the way she uses simple, everyday ingredients to make something a bit different. For my meal I’ve tweaked the flavours a bit as that is what I like to do, but the results from both recipes are gorgeous.
The steaks cook most evenly if they are left to come to room temperature for an hour before you cook them. I rub them in the spices then leave them on the side for an hour and this works really well, giving the meat a little time to marinate. While the meat is doing its thing you can get the kids into bed, or cook them a pizza and stick them in front of the electronic babysitter, then open a bottle of wine and the evening should be yours.
Next week I’ll be posting a recipe for my Blueberry Cheesecake Fool, a similarly quick and easy dessert, that follows on gorgeously from this main so don’t forget to check back for that.
Spiced Lamb Steaks with a Rocket and Feta Dressing
Ingredients
For the steak
- 2 lamb steaks (I use rump or leg steaks)
- 1 tablespoon rapeseed oil
- ¾ teaspoons ground cumin
- ¾ teaspoons ground coriander
- ¼ teaspoon salt
- Black pepper (a few grindings)
For the dressing
- 60 g rocket (arugula)
- 100 g feta
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
- ¼ clove crushed garlic (or to taste)
- 3 tablespoons cold water
- Black pepper (a few grindings)
To serve
- Sweet potato fries (or you could do my baked sweet potato cubes)
- Salad leaves
- A few radishes
- 1 Lime
Instructions
For the steak
- Mix the oil, spices and seasonings together on a plate. Rub this into both sides of the steak and leave to come to room temperature.
For the dressing
- Place all the ingredients into a food processor, turn on to high and whizz for 2-3 minutes, scraping down the sides a few times. You should be left with a spoonable dressing. Pour into a small bowl. Refrigerate.
For the steak
- When you ready to cook the steak heat a dry, non-stick frying pan over a medium/high heat. Once the pan is hot place the steaks into it and leave for 3-4 minutes. They will develop a lovely brown crust. Turn over, and cook for a further 3-4 minutes depending on how well done you like them. Transfer to a warm plate, cover with tinfoil and leave to rest for 5 minutes.
- Plate up the sweet potato fries. Place a steak on each plate pouring over any juices they have released. Add a large handful of salad leaves and a few slices of radish. Squeeze the lime over the lamb and salad, and serve with the dressing on the side.
Nutrition
* I will receive a small percentage of the sale if you purchase this book through the Amazon link above. The price of the book is the same as if you went through the Amazon website directly.
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🙂 Glad I made you laugh!
This is my type of dish, Valentines dinner or not! love all the flavors that have been incorporate, by the way that saying ¨cook them a pizza and stick them in front of the electronic babysitter, then open a bottle of wine and the evening should be yours¨ had me laughing so hard!!! love this recipe and post 🙂