Lamb Steaks With Giant Couscous Recipes

ROSEMARY GARLIC LAMB STEAKS WITH COUSCOUS - MEDITERRANEAN

Steps:

• Chop all the vegetables into even bite size chunks.
• Peel the garlic bulb and split with the back of a knife and slice into small dice.
• Pour olive oil into the bottom of an enamel or metal rasting tray and put in vegetables.
• Lay lamb steaks onto the top of the vegetables.
• Squeeze on lemon juice.
• Sprinkle rosemary and oregano over the lamb and vegetables.
• Sprinkle over the garlic.
• Roast in the oven for around 30 minutes until vegetables are soft and lamb is cooked to your liking.
• Meanwhile prepare couscous, pop in a bowl and cover with boiling water. cover bowl with a clean tea towel. once the couscous has absorbed the water, fluff up with a fork to separate the grains.
• Serve the couscous, vegetables and lamb.
• The vegetables are even better the next day and can work well with a tin of tomatoes added and used as a pasta sauce. enjoy.

LAMB STEAKS WITH GIANT COUSCOUS

Steps:

• Heat 2 tbsp of olive oil in a frying pan, add the couscous and fry until golden.
• Stir in the garlic and cook for a minute, then add half the chicken stock and stir until absorbed.
• Keep adding more stock, stirring, until the couscous is tender (you might not need it all).
• Add the courgette and cook for a few minutes, then stir in the mint and a squeeze of lemon.
• Oil the lamb steaks and season well.
• Heat a griddle or frying pan to medium-hot, sear the steaks for 3-4 minutes each side then rest for 5 minutes.
• Slice and serve with the couscous.