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Lamb steaks with tomato and rosemary

Lamb Steaks on a plate of couscous, plus another plate in the background

Lamb steaks with tomato and rosemary

Name: Lamb steaks with tomato and rosemary
Total time: 20 min
Yield: Serves 2
Cuisine: Greek
Ingredients: fresh, cube or concentrate chicken stock made up to 150ml, hot; 100g couscous; 2, about 350g in total lamb leg steaks trimmed; 100g feta crumbled; 10 cherry tomatoes halved; 1 sprig rosemary needles chopped; a handful flat-leaf parsley chopped; ½ lemon

Janine Ratcliffe

Published: September 15, 2022 at 1:27 PM

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Serves 2

Easy

Total time: 20 mins

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Feta adds a tangy flavour that really works with the sweet lamb and juicy tomatoes in this Greek-style dish. Ready in 30 minutes, it makes a perfect, simple midweek supper.

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Ingredients

Nutrition

fresh, cube or concentrate chicken stock

made up to 150ml, hot
100g couscous
2, about 350g in total lamb leg steaks

trimmed
100g feta

crumbled
10 cherry tomatoes

halved
1 sprig rosemary

needles chopped
a handful flat-leaf parsley

chopped
½ lemon

Nutrition: per serving

kcal532
fat25.4g
saturates13.3g
carbs28.3g
protein49.4g

Method

step 1

Pour the stock over the couscous, cover and leave to swell. Season the lamb, put on a baking sheet then grill for 3 minutes each side. Scatter the feta, tomato and rosemary over the lamb and grill for a few minutes until sizzling. Mix the parsley into the couscous with a squeeze of lemon juice and serve with the lamb.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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