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Steamed lamb-stuffed vine leaves with spicy sauce

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2

By Phil Vickery

From Ready Steady Cook

Ingredients

For the lamb

80g/3oz feta, cut into 2 slices
2 lamb leg steaks
4 vacuum-packed vine leaves in brine
3 sprigs fresh thyme

For the spicy sauce

2 tbsp Worcestershire sauce
125g/4½oz Greek yoghurt
2 tbsp chopped fresh parsley
½ orange, juice only
salt and freshly ground black pepper
1 tbsp chopped fresh chives
1 tbsp chopped fresh coriander
2 tsp clear honey
150g/5½oz short grain rice, cooked, to serve

Method

Place the slices of feta on top of the lamb steaks and wrap each steak in two vine leaves.
Fill one quarter of a wok with hot water, add the thyme, place a steamer on top and place the wrapped lamb in the steamer. Cover with a lid and steam for 10 minutes.
To make the sauce, stir all the sauce ingredients together in a small bowl.
To serve, place the wrapped steamed lamb steaks on a bed of cooked rice and drizzle with the spicy sauce.