Main and Side
Pan-Seared Lamb with Charred Pepper Salad
Cooked in small batches in a very hot pan, the lamb browns instead of stewing in its juices.
- Gluten-free
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Ingredients
How many servings?
- 600 g diced lamb
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1½ tsp salt
- 1 pinch black pepper
- 2 red bell pepper
- 4 green pepper
- 2 tomato
- 1 red onion
- 1 tsp sumac
- ½ bunches parsley
Method
- Toss the lamb with half the olive oil, the cumin, half the salt and the black pepper.
- Char the peppers in a hot dry pan for 8–10 minutes, turning, until blistered; steam them in a covered bowl for 5 minutes and peel.
- Cut the roasted peppers into strips. Dice the tomatoes, thinly slice the red onion and chop the parsley. Toss everything with the sumac, remaining olive oil and remaining salt.
- Heat the same pan thoroughly over medium-high heat. Sear the lamb in two batches without overcrowding the pan, turning occasionally, for about 4–5 minutes per batch until browned and cooked to the desired doneness.
- Serve the lamb with the pepper salad.