Chopped Moroccan Lamb Steak with a Mint Butter
SERVES 6 SUPER EASY
Lamb with good flavour is the perfect carrier for spicy seasonings. This classic Moroccan recipe is timeless in its appeal and can be jazzed up in seconds with grilled vegetables, salads or even simple old mashed potatoes.
1 kg fresh lamb pieces
4 Tbsp. finely chopped onion
1/2 tsp finely chopped garlic
1 tsp ground cummin
1/2 tsp ground corriander seed
1 tsp oregeno
1 tsp harissa
1 tsp black pepper
2 Tbsp. chopped parsley
2 Tbsp. vegetable oil
225 g unsalted butter at room temperature
3 Tbsp. lemon juice
50 g (or 1 cup ) chopped fresh mint leaves
1/2 tsp salt
Freshly ground black pepper
Trim the lamb of any bones or sinews but leave enough fat to keep it moist (10–20%). Chop it finely with a large butcher knife or mince it coarsely. In a large bowl combine the lamb with the seasonings and salt. Form into 6 even–sized patties. Heat a large fry pan over a high heat and sauté the lamb patties in vegetable oil for 3 minutes on each side for a pink steak and 6 each side for well done.
While the lamb is cooking combine all the ingredients for the butter in a food processor and blend for 30 seconds. Scrape the butter into a clean bowl.
Present on warm plates with a dollop of fresh mint butter. Serve with seasonal vegetables or a green salad.