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Cook this speedy summery recipe tonight!

From River Cottage king HFW, this Moroccan spiced lamb and tabbouleh dish is fragrant, herby and perfect for summer scoffing PLUS pair with Naked Wines at 63% off.

DINING AT HOME IN PARTNERSHIP WITH

This is a lovely way to eat lamb steak: a modest but flavour-packed serving of meat on a zesty, herby tabbouleh. The meat is rubbed with dry spices – if I’ve got time, I toast whole spices briefly in a dry frying and grind them myself using a pestle and mortar, but if I’m on the fly, I’ll use ready-ground spices. 

Ingredients

  • 1 large/ 2 medium lamb leg  steaks (300–350g in total) 
  • A little olive or vegetable oil 
  • For the spice rub:
  • ½ tsp ground cumin 
  • ½ tsp ground coriander 
  • ½ tsp ground mixed spice 
  • A good pinch of hot paprika or cayenne A good pinch of salt 
  • For the herby tabbouleh:
  • 150g pearl barley, pre-soaked if time (see page 249)  
  • A large bunch of flat-leaf parsley, tougher stalks removed 
  • A bunch of coriander, leaves picked 
  • A small bunch of mint, leaves picked 
  • A small bunch of chives 
  • Grated zest and juice of 1 lemon 
  • Grated zest and juice of ½ orange 
  • 2 tbsp extra virgin olive oil 
  • Sea salt and black pepper
  • To serve:
  • Hummus 
  • Warmed dukka, optional 
  • Lemon wedges
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Method

For the tabbouleh, cook the pearl barley in simmering water, according to the pack instructions until just tender (probably 25–30 minutes, quicker if pre-soaked), then drain and leave to cool. Roughly chop the parsley, coriander and mint, and finely snip the chives. Toss the herbs, citrus zest and juice, olive oil and some salt and pepper through the cooled pearl barley. Set aside to allow the flavours to mingle. 

Meanwhile, combine the ingredients for the spice rub. Very lightly oil the lamb steak, then rub the spice mix all over it. Leave for about 30 minutes to come up to room temperature and absorb some of the flavour of the spices. Then gently scrape off excess spice mix so it doesn’t burn in the pan. 

Heat a heavy-based pan or griddle over a high heat. Add the seasoned lamb and ‘dry-fry’ for about 3 minutes on each side, for nicely pink meat (cook it a little longer if you prefer your lamb medium). Transfer to a wooden board to rest for a few minutes. 

Divide the herby tabbouleh between serving plates. Slice the lamb steaks into roughly 2cm thick slices and arrange on the tabbouleh. Add a generous spoonful of warm hummus and finish with dukka if you like. Serve with lemon wedges, for squeezing over. 

MEAT VARIATIONS 

Instead of lamb steaks, use beef rump steak or try spicy lamb sausages such as merguez, or strips of leftover roast lamb – fried and seasoned with the spice mix. 

TABBOULEH VARIATIONS 

For a more classic tabbouleh, use cracked bulgur wheat instead of pearl barley. Or you can replace the barley with another cooked whole grain, such as spelt, pearl barley, farro (aka emmer), brown rice or even quinoa. 

Recipe taken from Eat Better Forever by Hugh Fearnley-Whittingstall (£26, Bloomsbury). Photography © Simon Wheeler.

Suggested wine pairings

Lacaze Private Collection Cabernet Sauvignon 2019
£9.99 from Naked Wines or £6.25 for Muddy readers

From the brains behind one of Chile’s most famous (and expensive) red wines, this Cabernet is a classic match with lamb and is much kinder on the purse strings, especially in our exclusive Muddy Luxe Case of 12 bottles for £75 (RRP £202.38).

Arabella Cabernet Sauvignon 2020
£6.99 from Naked Wines or £4.17 for Muddy readers

Sold on Naked Wines’s virtual shelves for 10 – yes 10! – years, this bottle of South African Cabernet from father and son duo Stephen and Jamie de Wet is the best-selling red of all time and is a delight with this herby dish.

Available in our exclusive Muddy Mixed Case of 12 bottles for £50 (RRP £140.88), all matched perfectly with a recipe from our Dining at Home series.

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