Chermoula Yoghurt Crusted Lamb Steaks
with Charred Pepper Bulgur, Tenderstem® and Harissa Yoghurt
These Chermoula Yoghurt Crusted Lamb Steaks are bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
1
Bell Pepper
(May contain Celery)
1
Flat Leaf Parsley
25
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
150
Tenderstem Broccoli
150
Low Fat Natural Yoghurt
(Contains Milk)
1
Chermoula Spice Mix
2
Lamb Steaks
12
Red Wine Vinegar
(Contains Sulphites)
10
Chicken Stock Paste
120
Bulgur Wheat
(Contains Cereals containing gluten)
50
Harissa Paste
Not included in your delivery
240
Water for the Bulgur
Nutritional information
Utensils
Instructions
Preheat your oven to 180°C. Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into 1cm wide, thin strips then cut into 1cm pieces. Finely chop the parsley (stalks and all). Shell the pistachios and discard the shells. Roughly chop the pistachios. Pop the Tenderstem® onto a baking tray. Drizzle with oil, season with salt and pepper and toss to coat.
Heat a drizzle of oil in a saucepan on medium heat. Once hot, add the red onion and cook until softened, 6-7 mins. Stir occasionally. Meanwhile, pop a quarter of the yoghurt into a bowl. Season with salt and pepper and add the chermoula spice. Mix together, then add the lamb steaks and turn to coat evenly in the mixture. Set aside and cover. IMPORTANT: Wash your hands and equipment after handling raw meat. Once the onion is soft, add the red wine vinegar and a pinch of sugar. Cook until glossy, 1-2 mins.
Pour the water for the bulgur (see ingredients for amount) into the saucepan with the onion and bring to the boil. Stir in the chicken stock paste and the bulgur wheat, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Pop your Tenderstem® on the top shelf of your oven to roast until tender and crispy, 12-15 mins. Meanwhile, heat a drizzle of oil in a frying pan on high heat. Once hot, add the pepper pieces and fry them until charred and soft, 6-8 mins. Stir only 2-3 times during this time - you want the pepper to pick up some nice colour. Meanwhile, pop the remaining yoghurt into a bowl and stir in the harissa paste (add less harissa if you want it less spicy). Set aside. Transfer the pepper to a bowl and wipe out the pan.
Pop your pan back on medium-high heat with another drizzle of oil. Lay your marinated lamb steaks in the pan and cook for 3-4 mins each side for medium-rare. TIP: If you want your lamb a little more well done, cook for 1-2 mins more on each side. Once cooked, remove to a board and allow to rest for a couple of mins. IMPORTANT: The lamb is cooked when the outside is browned.
Fluff up the bulgur with a fork and stir in the charred pepper and half the parsley. Taste and add salt and pepper if you feel it needs it. Thinly slice the lamb. Serve the bulgur in bowls with the lamb on one side and the Tenderstem® on the other. Drizzle over the harissa yoghurt and sprinkle over the remaining parsley and the chopped pistachios. Enjoy!
