Spiced lamb steaks with squash chips
Serves: 2
Prep time: 15 mins Total time: 
Recipe photograph by Martin Poole
Spiced lamb steaks with squash chips
These lightly-spiced lamb steaks are served with butternut squash chips for a speedy midweek meal
Serves: 2
Prep time: 15 mins Total time: 
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Nutritional information (per serving)
Calories
325Kcal
Fat
15gr
Saturates
4gr
Carbs
20gr
Sugars
11gr
Fibre
9gr
Protein
26gr
Salt
0.8gr
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Ingredients
- 1 x 300g pack crinkle-cut butternut squash chips
- 2 tsp ras el hanout, plus a pinch
- 4 tsp olive oil
- 1 x pack 4 lean lamb leg steaks
- 60g Be Good To Yourself houmous
- 2 tbsp 0% fat Greek yogurt
- 1 tsp lemon juice
- 1 x 80g pack watercress, spinach and rocket salad
- 50g pomegranate seeds
Step by step
- Put a baking tray in the oven and preheat to 220°C, fan 200°C, gas 7. Toss the squash chips with 1 teaspoon of ras el hanout and 1 teaspoon of oil. Spread out on the hot tray and cook for 25 minutes, turning half way through, or until crisp and golden brown.
- Rub 1 teaspoon of oil over the lamb steaks, season and sprinkle with 1 teaspoon of ras el hanout. Put a frying pan on a high heat, and when hot add the lamb steaks and cook for 2-3 minutes each side, or to your liking. Remove to a board to rest for a few minutes.
- Mix the houmous and yogurt together with some seasoning. In another bowl, mix 1 teaspoon of lemon juice and 2 teaspoons of oil plus some seasoning and toss the salad leaves and pomegranate seeds through this dressing. Divide the salad and the squash chips between 2 plates.
-
Slice the lamb steaks and serve on the salad, with the butternut chips and a dollop of the creamy houmous, sprinkled with a pinch of ras el hanout.TipMake it veggie
Use a block of halloumi in place of the lamb steaks
