ZHOUG LAMB STEAKS

“Zhoug paste is delicious mixed with yoghurt as a dip, or brushed onto roast brinjals or any cut of lamb.”

Serves 3 to 4

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes

free-range lamb rump steak 500 g Woolworths zhoug paste 5–6 T lamb stock ½ cup sea salt and freshly ground black pepper, to taste baby spinach, rocket and watercress 100 g, moistened with a little olive oil pita breads, warmed, for serving

For the minted yoghurt, mix: thick plain yoghurt 1 cup fresh mint 20 g, finely chopped lemon 1, zested sea salt and freshly ground black pepper, to taste

1 Balance the lamb steaks on the fat side in a cold, heavy-based pan. Turn on the heat and fry until the fat is crisp and browned. Quickly sear the steaks on both sides. 2 Smear the zhoug on both sides, then place in a roasting pan in a single layer. Add the stock and bake at 180°C for 5 minutes. Rest for 5 minutes. Season to taste. 3 At the table, stuff halved pitas with the thinly sliced steak, minted yoghurt and salad greens.

WINE: Bosman Adama Red