Balsamic lamb steaks with pickled cucumber and humus
by Alastair Hendy

8 lamb chops, or 4 thick lamb leg
   steaks
Sea salt and black pepper
2 Cloves garlic, sliced
4 tbsp balsamic vinegar
2 tbsp caster sugar
1 cucumber
4 tbsp white wine vinegar
Handful fresh dill, roughly chopped
1 small tub humus
1 good loaf of bread, thickly sliced

Toss the lamb chops/steaks in a container with the salt, pepper and the garlic. Mix the balsamic vinegar with 1tbsp of the sugar and pour over the chops/steaks and leave to bathe for 2 hours or refrigerated overnight. An hour before cooking, slice the cucumber in half lengthways, then shred each half on the diagonal into strips. Mix the remaining sugar with the white wine vinegar and the dill, pour over the cucumber and leave to marinate.

When ready to eat remove the lamb from its marinade and grill for about 3-4 minutes on each side or until done to how you like it. 

When cooked, slice each chop or steak on the diagonal into chunks and drain the cucumber of its marinade. Toast some bread, or warm a pitta or tortilla and use to sandwich a mixed stack of caramelised lamb and pickled cucumber and stick the lot together with a good slather of humus. Season again and eat.

BACK