Carb Conscious Archives

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Split pea dhal

45 minutes

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Socca with warm olive salsa verde

15 minutes

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10 minutes

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Braised lamb with celery salsa

5 hours

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Oxtail with creamy polenta

5 hours

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Tomato broth with baby spinach, cannellini beans and olives

1 hour 15 minutes

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Gingery butternut cake with coconut-butterscotch drizzle

45 minutes

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Bean-and-chorizo cassoulet

2 hours

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Steamed mussel pot

10 minutes

Yoghurt-marinated lamb steaks with mint pesto

Serves 4

Difficulty Easy

Prep Time 5 minutes, plus 4 hours' marinating time

Cooking Time 10 minutes

Ingredients

500 g free-range lamb steaks
Woolworths double-thick yoghurt, for serving

For the yoghurt marinade, mix:

1 T olive oil
1 x 70 g punnet Woolworths crushed garlic, ginger, chilli and turmeric
2 t cumin seeds, lightly toasted and crushed
2 t coriander seeds, lightly toasted and crushed
4 sprigs curry leaves,
1 cup Woolworths double-thick yoghurt
Sea salt and freshly ground black pepper, to taste

For the mint pesto:

30 g mint
30 g coriander
1⁄2 green chilli
2 T lemon juice
1 t brown sugar
50 g cashew nuts, lightly toasted
3 T olive oil

Method

Marinate the lamb for 4 hours.
To make the mint pesto, blend all the ingredients to form a thick paste. Add a little water if necessary. Season with salt.
Heat a griddle pan over a high heat until smoking. Sear the lamb steaks (reserve the marinade) until charred. Finish off in an oven preheated to 180°C, or until cooked through.
Pour the marinade into a saucepan and heat through. Pour over the lamb steaks and serve with the mint pesto and yoghurt.

Cook's note: Chef Gaggan Anand – whose restaurant Gaggan in Bangkok has been crowned best in Asia for three years since 2015 – calls yoghurt the Indian mother sauce.

Discover more steak recipes here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Chilean-spiced beef-and-corn pie

Split pea dhal

Socca with warm olive salsa verde

LA Kitchen Huevos

Braised lamb with celery salsa

Oxtail with creamy polenta

Tomato broth with baby spinach, cannellini beans and olives

Gingery butternut cake with coconut-butterscotch drizzle

Bean-and-chorizo cassoulet

Steamed mussel pot

Herby lemon-and-barley chicken soup

Yoghurt-marinated lamb steaks with mint pesto

Yoghurt-marinated lamb steaks with mint pesto

Ingredients

Method