Moroccan lamb steaks with wild garlic & chickpeas

  • Prep: 10m
  • Cook: 30m
  • Serves: 2

The cooking of lamb to pink or more well done is a matter of taste. Steaks from the leg are relatively lean, so are fine to cook until blush in the middle. Stick to the lower end of the timings for pink and the higher end for medium, depending on the thickness of the steaks. Add a couple more minutes for well done.


  1. Put the raisins in a mug of hot water to soak and plump up.
  2. Season the lamb and rub with the cumin, smoked paprika and coriander. Leave to one side, out of the fridge, while you continue.
  3. Heat 1 tbsp oil in a saucepan. Fry the tomatoes and garlic for 5 minutes.
  4. Tip the chickpeas and the liquid from the tin into the pan. Fill the empty chickpeas tin half full of water and add to the pan with the bay, saffron and cinnamon stick. Season with salt and pepper.
  5. Simmer for 25 minutes, until the chickpeas are soft and most of the liquid has gone. N.B. Start cooking the lamb once the chickpeas have had 20 minutes cooking time.
  6. When the chickpeas have 5 minutes left, heat 1 tbsp oil in the frying pan. Fry the lamb for 2-3 minutes each side. Remove from the heat and leave to rest.
  7. Stir the wild garlic into the chickpeas until wilted. Drain the raisins; add them too.
  8. Remove the cinnamon stick from the chickpeas. Add more salt and pepper and a squeeze of lemon juice, all to taste. Stir in the almonds.
  9. Divide the wild garlic chickpeas between plates or shallow bowls. Top with the lamb and any resting juices.


All to be sourced organic where possible

  • 20g raisins
  • 2 lamb leg steaks
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tp ground coriander
  • Oil for frying
  • 3 tomatoes, roughly diced
  • 1 garlic clove, peeled & finely chopped
  • 1 tin chickpeas, drained
  • 1 bay leaf
  • Pinch of saffron
  • 1 small cinnamon stick
  • 100g wild garlic, washed well
  • 20g flaked almonds, toasted
  • 1 lemon
  • Salt & pepper

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Riverford Organic Farmers

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