Lamb Steaks with Rosemary, Tomato and Couscous

Charmaine Lu -

  • 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