We’ve suggested marinating the lamb steaks briefly for extra flavour here. Yes, marinating and cooking all in 30 minutes seems a tall order but it can be done and is well worth it. The broad beans are a perfect accompaniment. We always have some broad beans in the freezer and this dish of beans stewed with tomatoes and spices turns them into something special.
First marinate the lamb. Trim the lamb of any fat. Whisk the olive oil and red wine vinegar in a bowl with the mint, sugar, honey or pomegranate molasses and the cumin, if using. Rub the mixture into the lamb steaks and leave them for at least 10 minutes, preferably a little longer. (If you have the chance to do this in advance, so much the better.)
Put the broad beans in a heatproof bowl, pour over some boiling water and leave for a minute or so while the beans defrost. Drain and set aside.
While the lamb is marinating, heat the olive oil in a saucepan and add the onion. Cook gently over a medium heat for a few minutes, then add the garlic, lemon zest, spices and oregano. Season with salt and pepper, then add the broad beans and the stock or water.
Bring to the boil, then turn down the heat, cover the pan with a lid and cook for 5 minutes.
At this point, put a griddle pan on the hob to heat up – it will need at least 5 minutes.
Add the tomatoes, lemon juice and pomegranate molasses to the broad beans and leave to simmer gently while you cook the lamb.
Shake off any excess marinade from the lamb steaks, then place them on the griddle. Cook for 2–3 minutes on each side until well charred on the outside but still pink in the middle. Remove from the griddle and allow them to rest for a few minutes.
Serve the lamb steaks with the broad beans, garnished with finely chopped parsley.
The Hairy Dieters: Fast Food (Hairy Bikers) Orion Books, £14.99