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Hello, I am Tess. Welcome back to the feed my friends series. In this episode, I am going
to be showing you how to make a delicious lamb steak with chermoula.
[music] So to begin, I want to be chopping my garlic.
I have a few cloves here. I am just going to bash them. Roughly peel them and I am just
going to roughly chop them on the diagonal. We want them in nice strips. Right. So I have
got my pain heating here on a nice high heat and I am just going to add some olive oil
straight into the pain. To that, I am going to throw in my garlic. Now I have some really
nice spices here. I have some smoked paprika, I have some coriander, and I have some chili
flakes. I am just going to pop these in and toast them as well. So I am toasting my spices
to release the flavor. Right. So that is ready. You do not want to over toast the spices.
You will know when they are done and now I am just going to add my red pepper straight
into the pan. So I am not trying to cook the red pepper. I just want to get all of the
flavor. So I am just going to pop my red pepper straight into this bowl. Put that to one side,
and I have these two lovely lamb steaks right here and I have about half a teaspoon of smoked
paprika and ground coriander, which I am just going to add with a little bit of olive oil.
Now the reason that I am putting olive oil onto them now, aside from helping me rub in
the nice spices, is because you do not want to put oil straight onto a griddle pan. For
the full list of ingredients and the method, just check out the description box below.
So my pan is really nice and hot and I am ready to add my steaks. There we go, a nice
sizzle. That is exactly what we want. So the steaks just need a couple of minutes on each
side. While they are doing their business, I am going to get to work on the mint. The
mint adds a really nice freshness to the chermoula. Just roll up your halves into a nice little
ball. Then just take your knife and gently rock it back and forth and get a nice finely
chopped mint. Now that mint can just go straight into there. Give that a little mix up. Now
I am going to go back to my steaks. They are ready to flip. You want some nice grill marks
on it. The hob that it is on right now is not actually that hot, so I am going to move
it across to this one, which is hotter. You want it on a really nice high heat. Give that
a flip. Right. So nice is a good time to taste. Think about seasoning. Does it need a little
bit of salt?
A little pepper. Definitely a little bit of olive oil. This is kind of a combination between
an accompaniment, kind of salad like fresh vegetable style thing and also a relish as
well. Lovely. So coming back to the lamb steaks. So I am just going to leave these on my board
to rest. So when you are looking for whether the meat is cooked, it is a texture thing.
So the harder the meat, the more well cooked it is. So you are looking for a slightly spongy
kind of texture. You do not want it to be too hard. So then you have a nice pink piece
of meat basically. Now I am not going to waste the juice that is in the bottom of the pan.
I am going to pour it straight into my chermoula. Just give that a little mix. So we are pretty
much ready to assemble. Basically what I have done is I have some chickpeas here. There
are two chickpea tins, so that is about 800 grams of cooked chickpeas and I have added
some olive oil, probably about three tablespoons and some water, salt, and pepper, and I have
mashed it into a kind of rustic chickpea mash and this is just the most perfect accompaniment
for these lamb steaks. It is just simple, it is easy, and it is really cheap, too. So
while that is heating through, I am just going to slice my lamb steaks. So you just want
to cut them on the diagonal. As you can see, they are still nice and pink inside. There
we go. Beautiful. The same for this one. There we go. Perfect. I have a big plate here, so
I am going to serve for two people. I am going to pop my chickpea mash into the center. I
am going to spoon it a little bit flat and I am just going to arrange the lamb steak
beautifully on top and then I am just going to drizzle over on top with this as a chermoula
relish. For more information and for plenty more episodes in this series, make sure to
click the subscribe button. If you like this recipe and for plenty more tips and other
recipes, check out my YouTube channel as well Tess Ward. To finish all of that off, just
a little drizzle of olive oil and a few mint leaves. Please feel free to leave your comments
below. I really want to hear what you think of this recipe. So there you have it, my delicious
lamb steaks with chermoula, served with a really delicious chickpea mash. I hope you
like it and I will see you again next time.