Lamb with chickpea salad
For the lamb
2 thick leg steaks
Salt and freshly ground black pepper
For the chickpea salad
1 red onion, chopped
1 red chilli, finely chopped
3 garlic cloves, chopped
400g/14oz canned chickpeas, rinsed and drained
handful cherry tomatoes, chopped roughly
small bunch fresh mint, leaves only
small bunch fresh coriander, leaves only
salt and freshly ground black pepper
For the lamb, heat a griddle pan until very hot. Trim off the skin and fat, wet with olive oil, and season with ground cumin and salt and freshly ground black pepper.
Cook in the hot griddle pan for 3-4 minutes on each side, or until cooked to your liking. Set aside to rest in a warm place.
For the chickpea salad, heat some olive oil over a medium heat.
Add the onions and chillies and cook for one minute.
Add the garlic and continue to cook for 5-6 minutes, or until the onions start to turn golden-brown.
Add the cider vinegar (just enough to cover the onions) and bring to the boil. Cook over a high heat until the liquid has reduced and thickened slightly.
Remove from the heat and add the chickpeas, tomatoes, mint and coriander and mix well. Season to taste with salt and freshly ground black pepper. Add more oil if necessary.
To serve, divide the chickpea salad between two plates and top each with the lamb.
175g/6oz Greek yoghurt
1 tbsp lemon juice
1 clove of garlic, chopped finely
Extra virgin olive oil
Paprika, for sprinkling
Peel the cucumber before grating into a sieve. Sprinkle with salt and mix it in. After a few minutes, squeeze out all the excess liquid.
Combine the yoghurt, cucumber, lemon juice and garlic. Add a swirl of olive oil and sprinkle with paprika.
Serve with pitta bread, toasted and sliced.