Spiced Lamb Steaks with Chickpea Fries

Ingredients

Instructions

1. 1In a heavy medium saucepan, combine the chickpea flour with the parsley, garlic, pepper, and 1 teaspoon of salt. Whisk in the water in a thin stream until a smooth paste forms. Boil the mixture over moderately high heat, whisking constantly, until very thick, about 5 minutes. Beat with a wooden spoon until smooth.
2. 2Scrape the dough into a 12- x 7 1/2-inch baking dish and smooth the surface. Let cool to room temperature. Press a piece of plastic wrap directly on the dough and refrigerate for at least 6 hours or overnight.
3. 3In a medium skillet, heat 2 inches of oil to 350°F. Unmold the chickpea dough onto a cutting board. Cut it in half lengthwise, then slice crosswise into 1/2-inch-wide sticks. Fry the chickpea sticks in 2 batches until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer the fries to paper towels to drain. Sprinkle with salt and serve at once. Make the steak
4. 4In a small dry skillet, combine the coriander, cumin, and caraway seeds and toast over moderate heat until fragrant, about 3 minutes. Transfer to a bowl and let cool. In a spice mill, grind the toasted spices to a fine powder with the crushed red pepper and salt. Transfer the spices to a bowl and blend in the oil.
5. 5Light a grill or preheat a grill pan and oil it lightly. Rub the lamb with the spice paste and grill over a hot fire for 3 to 4 minutes per side for medium rare. Transfer to plates and serve with the chickpea fries.