Lamb Steak with Moroccan Fava Beans
Lamb Steak with Moroccan Fava Beans



  • For the Lamb
  • 4 x lamb steaks
  • 2 tsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp chopped mint
  • 1⁄2 tsp pomegranate molasses
  • 1 tsp ground cumin
  • For the Fava Beans
  • 500g fresh fava beans
  • 2 tsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1⁄2 lemon, zest and juice
  • 1 tsp ground cumin
  • Pinch of cinnamon
  • 1 tsp chopped oregano
  • 200ml chicken stock
  • 150g halved tomatoes
  • 1 tsp pomegranate molasses
  • 1 tbsp chopped parsley, to serve
  • Pop the lamb steaks in a bowl and rub with the remaining lamb ingredients. Leave to marinate for 30 minutes.
  • Heat the olive oil in a saucepan over a medium heat. Add the onion to soften for a few minutes, followed by the garlic, lemon zest, oregano, spices, beans, and stock. Cook for 5 minutes, and season well. Stir in the tomatoes, lemon juice, and molasses.
  • Fire up your barbecue or grill, and cook the lamb for 3 minutes on each side. Allow to rest for 4 minutes, then serve on a bed of beans with a sprinkling of parsley.
40 mins
4 serving

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