Lamb Steakwith Courgette Beans, Cumin Garlic Yogurt and Salsa Verde

Pat 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.

While 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.

In 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.

Heat 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.

Sear 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.

Reduce 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.

While the beans finish cooking, give the salsa verde a quick stir and taste, adjusting seasoning with additional salt, pepper, or lemon juice if desired.

To 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.

Allow the assembled plates to rest for a minute so the warm lamb slightly mellows the yogurt, then serve immediately.