Spiced Lamb with Tenderstem Broccoli in a Date, Peanut Butter and Shallot Dressing

The sun is out! So get your BBQ on and make this tonight!

Grilled lamb steaks are one of the most underrated and delicious things on this planet and when you covered them in cumin and chilli powder and serve them with a refreshing side of dressed tenderstem broccoli, you're onto a winner! This dressing is genuinely fantastic. Big hitting flavours, a mouth-coating, moreish texure and a doddle to prepare, I like to use it for almost any salad or vegetable when it needs a bit of a lift.

Spiced Lamb with Tenderstem Broccoli in a Date, Peanut Butter and Shallot Dressing
Serves 2

2 lamb leg steaks

1 tsp olive oil

½ tsp ground cumin

½ tsp hot chilli powder

2 tbsp dates, roughly chopped
200g tenderstem broccoli

For the dressing:
1 shallot, finely chopped
2 tbsp peanut butter
1 lemon, juice only
1 tsp honey

sea salt and freshly ground black pepper

To serve:

couscous (optional)

Put the lamb steaks on a plate, rub with the oil then sprinkle the cumin and chilli powder over both sides, and season.

Drop the broccoli into boiling salted water and cook for 3-4 minutes or until just tender. Meanwhile, whisk the shallot, peanut butter, lemon juice and honey.Stir in the chopped dates and season.

Heat a griddle to hot then sear the lamb for 3 minutes on each side. Rest for 3 minutes under foil.

Drain the broccoli then toss with the dressing and then serve with the lamb and some couscous, if you like.