CookEat Recipe
Charred Lamb and Feta with Paprika
Pan-seared lamb and warm chickpeas are seasoned with paprika and folded with feta and sesame oil. Serve with natural yogurt and baguette toasts.
Method
Steps
Step 1
Use raw boneless lamb leg or loin cut into 2 cm pieces. Use canned chickpeas, weighed drained and rinsed. Crumble the feta.
Step 2
Heat 1 tablespoon olive oil in a wide pan over medium-high heat. Sear the lamb for about 6–10 minutes, turning, until a clean thermometer reads 71°C in the thickest pieces. Lower the heat and add the chickpeas and paprika for 2–3 minutes to warm.
Step 3
Take off the heat and rest for 3 minutes, then fold in the feta and sesame oil. Slice the baguette, brush with the remaining 1/2 tablespoon olive oil and toast in a pan for 1–2 minutes per side.
Step 4
Divide the lamb and chickpeas among six plates, spoon yogurt around the ingredients and serve with the baguette toasts.
Cooked it? Rate it.
Cooked 0 times