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Ingredients
Method
- 150ml chicken stock
- 100g couscous
- 2 x 175g lamb leg steaks
- 100g crumbled feta
- 10 cherry tomatoes, halved
- Handful of chopped parsley
- 1 rosemary sprig, needles chopped
- ½ lemon
- Add the couscous to a heatproof bowl and pour in the stock. Stir once, then set aside to swell. Season the lamb with salt and pepper, place on a baking sheet and grill for 3 mins on each side.
- Scatter the tomatoes, feta and rosemary onto the lamb steaks and grill for 2-3 mins more. Mix the chopped parsley into the couscous, season with salt and pepper and a good squeeze of lemon, and serve alongside the lamb steaks. Beautiful!
20 mins
2 serving
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