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Ingredients
Method
- 150ml hot chicken stock
- 100g couscous
- 2 lamb leg steaks
- 100g crumbed feta
- 10 cherry tomatoes, halved
- 1 rosemary sprig, needles chopped
- Chopped parsley
- ½ lemon
- Add the couscous to a heatproof bowl and cover with the couscous, then set aside for the couscous to swell and absorb the stock.
- Season the lamb with salt and pepper, then place on a baking sheet and grill for 3 mins on each side, or until done to your liking. Scatter the lamb steaks with feta, rosemary and tomatoes, then grill for 2 mins more or until sizzling. Mix the parsley into the couscous with a good squeeze of lemon, fluff with a fork and serve with the lamb - perfect!
20 mins
2 serving
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