Lamb Steaks with Rosemary, Tomato and Couscous
Lamb Steaks with Rosemary, Tomato and Couscous



  • 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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