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Simple and sensational recipes from Pearl Chef Jun Tanaka

Simple lamb



Simple" lamb recipe from Jun Tanaka

Quick fried lamb steak with crushed peas and broad beans and mint dressing

Lamb steaks are a fantastic alternative for barbeques. Try marinating them the day before in 4 tablespoons of natural Greek yogourt, a crushed garlic clove, the juice from 1 lime, 1 tablespoon of honey and chopped fresh rosemary. The mint sauce will keep in the fridge for a week.

Serves 4

4 x 250 g lamb steaks
a drizzle of olive oil
For the crushed peas and broad beans
120 g broad beans
120 g peas (fresh or frozen)
1 garlic clove, crushed
1 tablespoon crème fraîche
freshly ground black pepper
For the mint sauce
1 bunch fresh mint leaves
2 tablespoons caster sugar
30 ml white wine vinegar
a pinch of salt
50 ml extra virgin olive oil

1 To make the mint sauce, pick the mint leaves and place in a pestle and mortar. Add the sugar and grind into a paste. Add the vinegar, a pinch of salt and the olive oil. Mix together well.

2 Cook the broad beans in boiling salted water for 2 minutes, then remove with a slotted spoon and plunge into iced water. Remove the outer skin of the broad beans and discard. Keep the broad beans to one side.

3 Cook the peas for 2 minutes and then place in the iced water. Drain and add to the broad beans. Roughly crush the peas and broad beans using a fork and add the garlic, crème fraîche and seasoning.

4 Season the lamb on both sides and lightly drizzle with olive oil. Cook on a hot griddle for 3 minutes on each side.

5 To serve, place the crushed peas and broad beans in a pan and gently warm through. Spoon the peas and beans on to a plate, place a lamb steak on top and drizzle with the mint sauce.


Samantha Fields
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