Lamb Steaks with Pomegranate Salad and Chermoula


Serves 4

4 Lamb Leg Steaks 


50g Coriander, stems removed 

20g Parsley, stems removed 

1/2 tsp ground cumin

1/2 tsp sweet paprika 

a pinch of cayenne pepper

1 clove of garlic, crushed

1/2 lemon, juiced 


2 heads of Gem Lettuce 

1/2 cucumber, about 100g

1/2 red onion

10 cherry tomatoes 

3 small green Turkish peppers (or any green pepper)

1/2 pomegranate de-seeded 

A handful of parsley, chopped 


1/2 pomegranate, juiced 

1 tsp pomegranate molasses

1 tbsp red wine vinegar  

A squeeze of lemon

4/5 tbsp olive oil 

Salt and pepper


1. Start by removing the stems of the coriander and parsley, crush the garlic and mix the spices, lemon juice, garlic and olive oil together, set aside. 

2. De-seed the pomegranate, as seen in the video above, Keep 1/2 as seeds and juice the other half. Reduce the juice by 1/3 in a pan. Set aside.


3. Make the salad dressing by combining the pomegranate juice, molasses, salt and pepper, vinegar, lemon juice and olive oil. Check the seasoning and set aside. 

4. Chop up the salad ingredients as shown in the video. Mix together. 

5. Heat up your frying pan and cook the lamb for 2 minutes on each side for medium-rare, 3 minutes for medium and 4 for medium-well done. Hold the lamb fat side down on the pan to crisp it up. Wrap in baking paper and leave to rest for 5 minutes. 

6. Dress the salad and check the seasoning. 

7. Slice the lamb and lay on a bed of salad. Spoon over some chermoula and pomegranate seeds. 

8. You can always add some cooked couscous or bulgar wheat to this dish if you're hungry.  


9. Serve and enjoy!