Cauliflower and walnut couscous with lamb steaks
750 g, (½ whole) cut into florets
⅓ cup(s), (80ml)
fresh lemon rind
2 tsp, grated
1 clove(s), crushed
fresh flat-leaf parsley
⅓ cup(s), (35g) coarsely chopped
lean lamb leg steak
400 g, Buy 500g (4 x 125g steaks)
2 tsp, finely chopped. plus extra sprigs to garnish
1 x 3 second spray(s)
- Process cauliflower in a food processor until coarse crumbs form.
- Heat oil in a large non-stick frying-pan over medium heat. Cook cauliflower, stirring, for 3–4 minutes or until golden and tender. Add juice, rind and garlic and cook for 30 seconds or until fragrant. Remove from heat and stir in currants, parsley and walnuts. Cover to keep warm.
- Preheat a chargrill over medium-high heat. Lightly spray lamb with oil and sprinkle with rosemary. Season with salt and pepper. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 10 minutes before thickly slicing.
- Drizzle lamb with cooking juices. Serve with cauliflower ‘couscous’ and extra rosemary.