Garlic lamb steaks with couscous
lean lamb leg steak
400 g, (buy 500g), leg steak, fat trimmed
2 clove(s), crushed
1 x 3 second spray(s)
chicken stock cube
1 individual, dissolved in 1 cup (250ml) hot water
250 g, (cherry tomatoes), halved
4 individual, trimmed, sliced
fresh flat-leaf parsley
1 cup(s), roughly chopped
- Place lamb steaks on a plate. Rub garlic and sumac into the meat.
- 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.
- 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.
- 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.