Ras el hanout spiced saddle of lamb with pea and mint houmous and pomegranate
Tillredning
Preheat the Tepan to 200 degrees. Brush the lamb saddle steaks with a little oil and generously season with the spice. Place on the hot Tepan and turn after 4 minutes. Meanwhile, bring a pan of well-salted water to the boil and blanch the peas for about 3 minutes. Strain and rapidly cool under cold running water. Add about two-thirds of the peas into a food processor together with the chickpeas, lemon juice, garlic clove, mint (leaves only!), 4 tbsp of olive oil and a level tsp of salt and pepper. Puree. Stir the remaining peas into the finished houmous. Remove the lamb from the Tepan, cut into slices as desired and season with salt. Divide the houmous onto plates, add the meat and garnish with pomegranate seeds and more mint.
For two people
- Lamb saddle steaks, 150 – 200 g each
- 100 g frozen peas
- 100 g chickpeas from a jar
- Dash of lemon juice
- 3 – 4 sprigs of mint
- 1 garlic clove
- 1 handful pomegranate seeds
- Ras el hanout spice
- Salt, pepper, olive oil
