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Chermoula Spiced Lamb Steak

with Bulgar and Herby drizzle
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
251 kcal
Protein
: 
25.7g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

100 grams

Bulgur Wheat

1 sachet(s)

Chicken Stock Powder

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Lemon

1 pot(s)

Chermoula Spice Mix

1 bunch(es)

Mint

1 unit(s)

Red Onion

2 unit(s)

Lamb Steaks

Not included in your delivery

½ tbsp

Olive Oil

20000 milliliter(s)

Water for the Bulgur

Energy (kJ)1049 kJ
Energy (kcal)251 kcal
Fat11.9 g
of which saturates4.6 g
Carbohydrate7.3 g
of which sugars5.2 g
Dietary Fibre2.9 g
Protein25.7 g
Salt0.2 g
Potassium73.8 mg
Calcium16.1 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Halve, peel and thinly slice the red onion. Halve, core and chop the red pepper into 1cm chunks. Roughly chop the flat leaf parsley (stalks and all) and the mint (discard the stalks), keep separate. Zest and halve the lemon. 

2

Pop the lamb steaks on a plate and drizzle on a splash of oil. Sprinkle on half the chermoula and rub the ingredients into the both sides of the meat. Keep to one side.

3

Heat a splash of oil in a saucepan over medium-high heat. Add the red onion and pepper. Stir and cook until softened, 5 mins. Pour in the bulgar wheat, half the lemon zest, remaining chermoula, water (see ingredients list for amount) and chicken stock powder. Stir, bring to the boil and cover with a lid or foil. Remove from the heat. The bulgar will finish cooking in its own steam.

4

Heat a splash of oil in a frying pan over-medium high heat. Season the lamb with salt and pepper. When the oil is hot, carefully lay the lamb steaks in the pan. If you like you lamb pink cook for 4-6 mins on each side, turn once. For more well done lamb, cook for 8 mins on each side. 

5

While the lamb cooks, in a small bowl, mix the remaining lemon zest with the parsley and a squeeze of lemon juice. Stir in the olive (see ingredients list for amount) and mix well. When the lamb is cooked, transfer to a clean plate, cover with foil and leave the lamb to rest while you finish off.

6

Fluff the bulgur wheat up with a fork, stir in the mint and a squeeze of lemon juice. Taste and add salt and pepper as required. Share between your bowls. Thinly slice the lamb steaks and place on top of the bulgur wheat. Stir any resting juices from the lamb into the herby drizzle and spoon on top. Enjoy!

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