Lamb recipes
15 minutes
Zhoug lamb steaks

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.
Photographs: Toby Murphy
Production: Brita du Plessis
Food Assistant: Kate Ferreira