I love the Hairy Bikers! They are absolutely nuts but fab! As you guys know from previous posts, these two larger than life northerners embarked on a weight loss journey and did very well! I have given you some recipes from their original cookbook and now, due to the success of the first, they have a new book out! Its called Hairy Dieters: Eat for Life and its great. This is one of the first recipes I tried from the book. I love lamb, but roasting a whole leg of lamb for just two people seems a waste. So this suited me down to the ground. Its really tasty. I made a little mint yoghurt to go with it and it will definately go on the regular dinners list! The salad is great to have in the fridge and have a spoon with lunches so I make lots but this amount has six servings.
Spicy Lamb Steaks with Tabbouleh:
Adapted from “The Hairy Dieters: Eat for Life”
- 2 lean lamb steaks (around 100g each) – Waitrose sell very lean lamb steaks but you can always try regular lamb steaks
- Juice of half a lemon
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp crushed dried chillies
- sea salt flakes
- 1 tsp olive oil
- 200g dried bulgur wheat
- 1/4 medium cucumber cut into chunks
- 1/2 medium red onion, finely sliced
- 1/2 red pepper, cut into chunks
- 2 tbsp freshly chopped mint
- 2 tbsp freshly chopped parsley
- 2 crushed garlic cloves
- juice of half a lemon
- 1 tspn olive oil
- Salt and pepper
- Stick your lamb steaks in a ziplock sandwich bag. Add the cumin, coriander, lemon juice and chillies. Season with salt and pepper and then shake about the bag a bit to ensure the marinade coats the lamb steaks. Its best to do this a few hours in advance but leave them for at least 15 mins!
- Meanwhile get the tabbouleh ready. Add the bulgur wheat to a small saucepan and stir in boiling water from the kettle and some salt. Ensure the grain has about half an inch of water above the top of it so that it doesnt dry out. Bring back to the boil and cook for 10 minutes.
- Put the cucumber, pepper and onion in a salad bowl. When the bulgur is soft, drain it and run it under cold water. Shake out excess water then add to the salad bowl. Add salt and pepper, crushed garlic, lemon juice and the olive oil. Dont forget the fresh herbs. Toss well.
- Heat a griddle pan or non-stick frying pan and add about 1 tsp oil. When the pan is quite hot place the lamb steaks in so that the sear. Cook for 2-3 minutes on each side, depending on how well cooked you like it. Remove from the pan and allow to rest for 5 minutes.
- Slice lamb steaks and serve with the tabbouleh. Chop some fresh parsley for on top and I like some mint yoghurt too. Just stir 1 tspn of mint sauce into 2 tablespoons 0% fat greek yoghurt.