Provencal lamb steak

Name: Provencal lamb steak
Cook time: 25 min
Yield: 2
Cuisine: Western Europe

with fig dressed bulgur and thyme almonds

Ready in around 25 mins

RECIPE FACT:

In Provence, France, the most common blend of herbs used in cooking is a mix of thyme, rosemary, oregano and sometimes a touch of lavender or fennel.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE BULGUR:
Once the water is boiling, add the bulgur wheat and cook for 7-8 mins or until tender. Drain well into a sieve and set aside.
2. TO PREPARE THE VEGETABLES:
Peel and finely slice the red onion and set aside. Peel the orange and cut into segments then add to a salad bowl with the mizuna. Just before serving, add the bulgur and pour in the fig dressing. Season with salt and pepper then toss to combine.
3. TO COOK THE ONIONS AND LAMB:
Spray a non-stick frying pan with oil and place over a medium heat. Once hot, add the onion and cook for 3-4 mins, stirring occasionally to create a char. Remove from the pan and cover to keep warm. Respray the pan with oil and place the pan back over a medium-high heat. Once hot, add the Provencal lamb steaks and cook for 2-3 mins each side for medium rare – a little longer for well done. Remove from the pan and allow to rest a few mins before slicing.
TO SERVE:
Spoon the fig-dressed bulgur onto plates and top with Provencal lamb and caramelised onions. Dollop with whipped feta and sprinkle over the fig and thyme almonds. Serve with a grind of freshly cracked black pepper.