Pat dry the steaks with kitchen paper and season, heat 1 tbsp oil in a pan and add the steaks. Cook without touching for 3 minutes, turn and cook for a further 2-3 minutes before removing to a warm place and resting for 4-5 minutes.
Meanwhile, prepare the hummus by cooking the petit pois, draining and running under the cold tap. Pat dry and place in a food processor with the garlic, cumin, lemon juice, mint, olive oil and tahini paste. Add a little more lemon juice to make a thick puree and season to taste.
Serve on warm plates with the lamb.
Serve with Rocket and Tomato salad and crusty Bread.
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Firm and meaty, this monkfish keeps its shape and has great flavour1 SERVINGSfrom £12.00
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