Lamb Steak with Courgette Beans – 40-Minute Recipe
A bold, vibrant dish that pairs juicy lamb steaks with tender courgette beans, a creamy cumin‑garlic yogurt sauce, and a fresh, zesty salsa verde. The combination of earthy spices, tangy yogurt, and bright herbs makes for a satisfying Mediterranean dinner.
Recipe by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
40 min estimated total time for 2 servings.
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Ingredients
- 2 piece lamb steak
- 7 1/10 oz courgette beans
- 1 tsp cumin
- 2 clove garlic
- 5 3/10 oz plain yogurt
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
- 1 1/10 oz cilantro
- 1 tbsp lemon juice
- 0.5 piece red onion
- 1 piece tomato
- 0.5 piece jalapeño
Instructions
- 1Pat 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.
- 2While 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.
- 3In 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.
- 4Heat 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.
- 5Sear 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.
- 6Reduce 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.
- 7While the beans finish cooking, give the salsa verde a quick stir and taste, adjusting seasoning with additional salt, pepper, or lemon juice if desired.
- 8To 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.
- 9Allow the assembled plates to rest for a minute so the warm lamb slightly mellows the yogurt, then serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Seasoning Rest
After seasoning, let the lamb steaks rest at room temperature for 10 minutes before cooking.
Post‑Sear Rest
Cover the cooked steaks loosely with foil and let them rest for 5 minutes before slicing.
Adjust Salsa Verde
Stir the salsa verde while the beans finish cooking and taste to fine‑tune salt, pepper, or lemon juice.
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Frequently asked questions
- How long does it take to make Lamb Steak with Courgette Beans, Cumin Garlic Yogurt and Salsa Verde?
- About 40 minutes in total: 20 minutes of prep and 20 minutes of cooking.
- How many servings does this Lamb Steak with Courgette Beans, Cumin Garlic Yogurt and Salsa Verde recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lamb Steak with Courgette Beans, Cumin Garlic Yogurt and Salsa Verde recipe come from?
- It was shared by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.