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Try this recipe for ras el hanout-crusted lamb steaks, then check out our classic lamb steaks, served with tomato and rosemary.

  • 4 carrots
  • 3 parsnips
  • 1/2 small swede
  • 1 red onion
  • olive oil
  • 1 tsp smoked paprika
  • 2 tbsp ras el hanout
  • 4 lamb steaks
    trimmed of all fat
  • 400g tin chickpeas
    rinsed and drained
  • 1/2 lemon
  • a small bunch coriander
    chopped

Nutrition:

  • kcal486
    low
  • fat17.9g
  • saturates5.1g
  • carbs35.1g
  • sugars17g
  • fibre15.8g
  • protein38.4g
  • salt0.55g

Method

  • step 1

    Heat the oven to 200C/fan 180C/gas 6. Peel and cut the carrot, parsnips, swede and red onion into similar-sized chunks. Toss the veg with 1 tbsp oil, the smoked paprika and some seasoning, and roast for 40-50 minutes until tender, golden and caramelised. Give them a shake halfway through cooking.

  • step 2

    When the veg have 10 minutes left, rub the ras el hanout into the lamb steaks, season and leave at room temperature while you heat a griddle pan to very hot. Drizzle the steaks with 2 tsp oil and grill for 2-4 minutes on each side until cooked to your liking. Leave to rest under foil.

  • step 3

    Tip the chickpeas onto the roasting tray and toss with the veg. Put back in the oven for 5 minutes for the chickpeas to warm through, then squeeze over the lemon, and mix in the coriander. Serve with the lamb.

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