Ingredients

• 4 lamb steaks (roughly 150g/5½oz each)
• 2 tsp olive oil
• 1 tbsp red wine vinegar
• 2 tsp roughly chopped fresh mint
• ½ tsp pomegranate molasses
• 1 tsp ground cumin
• 500g/1lb 2oz fresh broad bean pods
• 2 tsp olive oil
• 1 onion
• finely chopped
• 2 garlic cloves
• finely chopped
• ½ lemon
• zest and juice
• 1 tsp ground cumin
• pinch cinnamon
• 1 tsp roughly chopped fresh oregano (or thyme)
• 200ml/7fl oz chicken stock
• 150g/5½oz small tomatoes
• halved
• 1 tsp pomegranate molasses
• 1 tbsp roughly chopped flatleaf parsley
• to serve

Directions

• Put the lamb steaks in a large bowl. Add the remaining lamb ingredients and rub into the meat. Cover and leave to marinate for 10 minutes.
• Meanwhile
• place the brad beans in a large bowl and over with boiling water. Set aside the water is cool enough to handle. Drain the beans and slip of their outer skins.
• Heat the olive oil in a saucepan placed over a medium heat. Add the onion and cook until soft. Add the garlic
• lemon zest
• spices
• oregano
• beans and stock. Cook for 5 minutes and check the seasoning. Stir in the tomatoes
• lemon juice and pomegranate molasses.
• Heat a barbecue or grill to a high temperature and cook the lamb for 2–3 minutes on each side or until cooked through. Allow to rest 2–3 minutes.
• Divide the beans between four plate and top with the lamb steaks. Sprinkle with fresh parsley and serve.