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Date night lamb steak platter for two

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Ingredients

Adjust Servings:
2 medium sweet potatoes, skin on, cut into thin slices
2 parsnips, peeled and cut into spears
1 large carrot, peeled and cut into large battons
1 tbsp olive oil, plus extra for frying
1 tsp smoked paprika
4 radishes
1 red onion, cut into 4 wedges
2 lamb steaks
1/2 tsp dried thyme
1 sprig fresh rosemary
3 garlic cloves, peeled and halved
4 broccoli florets
FOR THE TAHINI HERB SAUCE
30ml tahini paste
Small bunch of fresh coriander, chopped
Small bunch of fresh flat-leaf parsley, chopped
1 tsp extra-virgin olive oil
1 lemon, juiced to taste

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Date night lamb steak platter for two

A proper feasting platter for two which contains all of your 5-a-day. Lean lamb steaks are flavoured with garlic and woody herbs and accompanied with a Middle-Eastern tahini sauce which is rich in energy-boosting B vitamins.

Features:
    Cuisine:
    • 45 Mins
    • Serves 2
    • Easy

    Ingredients

    • FOR THE TAHINI HERB SAUCE

    Directions

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    1. Coat the parsnips, sweet potato slices and carrots with half a tablespoon of olive oil and the smoked paprika. Season and place in a roasting tin. Mix well and roast in a preheated oven at 200C for 40-45 minutes, turning once, until tender and caramelised.

    2. Place the radishes and red onions in a separate baking tray with the remaining olive oil and some seasoning. Roast in the oven for 25-30 minutes until the onions are caramelised.

    3. To prepare the lamb steaks, rub with a drizzle of olive oil on both sides and season with salt, pepper and the dried thyme.

    4. Preheat a griddle pan over a high heat and add the rosemary sprig and garlic cloves. Leave to sizzle for 1 minute, then add the lamb steaks and cook for 2 minutes on each side for medium. Leave to rest while you steam the broccoli over a pan of boiling water for 4-5 minutes until tender.

    5. To make the sauce, add the tahini paste, coriander, parsley and extra-virgin olive oil to a blender and squeeze in the lemon juice to taste. Season and blitz to a smooth, runny consistency.

    6. Transfer the tahini sauce to a small ramekin and serve on a platter alongside the roasted vegetables, the steamed broccoli and the grilled lamb steaks.

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