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  • 4servings
  • 35minutes
  • 255calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB1, B3, B9, B12, C, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) dried thyme

  2. 1 teaspoon(s) ground coriander

  3. 1 teaspoon(s) ground cumin

  4. 1/2 teaspoon(s) ground allspice

  5. 1/2 teaspoon(s) salt

  6. 1/4 teaspoon(s) ground black pepper

  7. 1 can(s) (28 ounces) whole tomatoes

  8. 1 teaspoon(s) vegetable oil

  9. 1 medium red onion , chopped

  10. 25 cup(s) dried currants

  11. 1 tablespoon(s) pine nuts , 2 tablespoon(s) fresh parsley leaves , chopped 2 (3/4 inch thick, about 8 ounces each) center-cut lamb leg steaks , trimmed Baby greens , for garnish

Instructions Jump to Ingredients ↑

  1. In small bowl, stir together thyme, coriander, cumin, allspice, salt, and pepper. Drain tomatoes, reserving 1/2 cup juice; chop tomatoes.

  2. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and 2 teaspoons thyme mixture, and cook 5 minutes or until onion is slightly softened, stirring occasionally. Add chopped tomatoes, reserved juice, and currants, and cook 6 minutes or until slightly thickened, stirring occasionally. Transfer tomato mixture to bowl; stir in pine nuts, if using, and 1 tablespoon parsley.

  3. Coat lamb steaks with remaining thyme mixture. In same skillet, cook lamb over medium-high heat 8 to 10 minutes for medium-rare or until of desired doneness, turning lamb over once.

  4. To serve, spoon tomato relish into deep platter; top with lamb and sprinkle with remaining 1 tablespoon parsley. Garnish with baby greens.

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