0:20 Prep | 0:10 Cook | 4 Servings | Capable cooks
This clever plate of lamb and tahini is perfect for sharing with whoever happens to drop in.
600g lamb leg steaks, thinly sliced
1 small brown onion, thinly sliced
2 garlic cloves, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons extra virgin olive oil
2 large pieces Lebanese bread, torn into triangles
Fresh mint sprigs, to serve
Sweet paprika, to serve
Lemon wedges, to serve
130g (1/2 cup) Greek yoghurt
95g (1/3 cup) tahini
2 garlic cloves, finely grated
2 tablespoons lemon juice
1 tablespoon warm water
Step 1 For the tahini sauce, combine the yoghurt, tahini, garlic and lemon juice in a bowl. Gradually add the water to loosen the mixture. Season. Cover with plastic wrap and store in the fridge until required.
Step 2 Combine the lamb, onion, garlic, cinnamon and allspice in a bowl. Season.
Step 3 Heat oil in a large frying pan over high heat. Fry bread, turning, in 2 batches, for 1-2 minutes or until crisp. Use tongs to transfer to a plate lined with paper towel.
Step 4 Reheat the oil in the pan. Cook the lamb mixture, in 2 batches, for 3 minutes or until golden. Arrange the bread, lamb, tahini sauce and mint sprigs on a plate. Sprinkle with paprika. Serve with lemon wedges.