Lamb Steak with Courgette Beans, Cumin Garlic Yogurt and Salsa Verde
A bold, vibrant dish that pairs juicy lamb steaks with tender courgette beans, a creamy cumin‑garlic yogurt sauce, and a fresh, zesty salsa verde. The combination of earthy spices, tangy yogurt, and bright herbs makes for a satisfying Mediterranean dinner.
Maker: 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬
From: Instagram(view original)
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Cooking context
40 min estimated total time for 2 servings.
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Ingredients
- 2 piece lamb steak
- 7 1/10 oz courgette beans
- 1 tsp cumin
- 2 clove garlic
- 5 3/10 oz plain yogurt
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
- 1 1/10 oz cilantro
- 1 tbsp lemon juice
- 0.5 piece red onion
- 1 piece tomato
- 0.5 piece jalapeño
Instructions
- 1Pat the lamb steaks dry with paper towels, then season both sides generously with salt, black pepper, 1 tsp cumin, and the minced garlic; let them rest at room temperature for 10 minutes to absorb the flavors.
- 2While the meat rests, prepare the salsa verde: combine the chopped cilantro, diced red onion, diced tomato, finely chopped jalapeño, and 1 tbsp lemon juice in a bowl; season with a pinch of salt and pepper, then set aside.
- 3In a small bowl, whisk together the plain yogurt, the remaining ½ tsp cumin, a pinch of salt, and a splash (about ½ tbsp) of lemon juice to create the cumin‑garlic yogurt sauce; refrigerate until needed.
- 4Heat a large skillet over medium‑high heat and add 1 tbsp olive oil; once the oil shimmers (about 30 seconds), place the lamb steaks in the pan.
- 5Sear the steaks for 3–4 minutes on the first side without moving them, then flip and sear another 3–4 minutes for medium‑rare; adjust time if you prefer more doneness, then transfer the steaks to a plate and cover loosely with foil to rest for 5 minutes.
- 6Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same skillet; add the courgette beans, stirring occasionally, and sauté until they become tender and lightly browned, about 5–7 minutes; season with salt and pepper to taste.
- 7While the beans finish cooking, give the salsa verde a quick stir and taste, adjusting seasoning with additional salt, pepper, or lemon juice if desired.
- 8To plate, slice each lamb steak against the grain, arrange on plates, spoon a generous dollop of the cumin‑garlic yogurt over each piece, add a spoonful of salsa verde on top, and serve the sautéed courgette beans on the side.
- 9Allow the assembled plates to rest for a minute so the warm lamb slightly mellows the yogurt, then serve immediately.
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Frequently asked questions
- How long does it take to make Lamb Steak with Courgette Beans, Cumin Garlic Yogurt and Salsa Verde?
- About 40 minutes in total: 20 minutes of prep and 20 minutes of cooking.
- How many servings does this Lamb Steak with Courgette Beans, Cumin Garlic Yogurt and Salsa Verde recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lamb Steak with Courgette Beans, Cumin Garlic Yogurt and Salsa Verde recipe come from?
- It was shared by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.