Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 12/12/24. See terms.
Join now
Photo of Garlic lamb steaks with couscous by WW

Garlic lamb steaks with couscous

10
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
We've spiced these lamb steaks with sumac to add plenty of extra flavour. They are grilled and served with a colourful couscous salad.

Ingredients

Lamb leg steak, raw

400 g, (buy 500g), leg steak, fat trimmed

Garlic

2 clove(s), crushed

Ground sumac

2 tsp

Oil spray

1 x 3 second spray(s)

Chicken stock cube

1 individual, dissolved in 1 cup (250ml) hot water

Dry couscous

1 cup(s)

Lemon juice

2 tbs

Olive oil

2 tsp

Tomato(es)

250 g, (cherry tomatoes), halved

Green shallot(s)

4 individual, trimmed, sliced

Fresh flat-leaf parsley

1 cup(s), roughly chopped

Instructions

  1. Place lamb steaks on a plate. Rub garlic and sumac into the meat.
  2. Spray a large non-stick chargrill or frying pan with oil. Place over medium to high heat. Add lamb and cook for 4 minutes each side. Set aside to rest for 5 minutes.
  3. Meanwhile, place chicken stock in a saucepan over medium heat. Cover and bring to the boil. Place couscous in a heatproof bowl. Pour over hot stock and add lemon juice. Cover with plastic wrap and stand for 5 minutes. Drizzle with oil and fluff with a fork.
  4. Add tomatoes, shallots and parsley to couscous and stir to combine. Season to taste with salt and freshly ground pepper. Slice lamb steaks taking care not to cut all the way through. Serve on top of couscous salad.

Notes

Sumac is a Middle Eastern spice. It is available in the spice section of the supermarket, in powdered form.

You might like

You might like