- ½ tsp turmeric
- 1 tsp cumin
- ½ tsp ground cinnamon
- 1 lamb leg steak, cut into 2 pieces
- olive oil, for drizzling
- ¼ red onion, chopped
- ½ red pepper, chopped
- 1 garlic clove, finely chopped
- 1 lime, juice only
- 20g/1oz fresh chives, cut into 2in pieces
- salt and freshly ground black pepper
- 2 vacuum-packed vine leaves in brine, shredded, to decorate
- Mix the spices together and roll the lamb steaks in the spices and drizzle with the olive oil.
- Heat a griddle pan until smoking hot, add the lamb and cook for 3-4 minutes on each side. Remove the lamb and keep warm.
- Add to the pan the red onion, red pepper and garlic, and cook for two minutes.
- Add the lime juice and chives and cook for another two minutes. Add the lamb and warm through. Season, to taste, with salt and freshly ground black pepper.
- To serve, spoon the sauce onto a plate, top with the lamb and garnish with the shredded vine leaves.