Zhoug lamb steaks

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Ingredients

500 g free-range lamb rump steak
5–6 T Woolworths zhoug paste
1⁄2 cup lamb stock
sea salt, to taste
freshly ground black pepper, to taste
100 g baby spinach, rocket and watercress, moistened with a little olive oil
pita breads, warmed, for serving
For the minted yoghurt, mix:
1 cup thick plain yoghurt
20 g fresh mint, finely chopped
1 lemon, zested
sea salt, to taste
freshly ground black pepper, to taste

Cooking Instructions

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.

Find more lamb recipes here.

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