Pan-seared New Zealand lamb with couscous & mint salsa

SERVES 4

750g lamb leg steaks

Salt, to taste

A generous grinding

of black pepper

4 tsp basil and garlic-infused

olive oil

COUSCOUS

1 cup couscous

Salt, to taste

Juice and zest of ½ a lemon

2 tbsp olive oil

1 garlic clove, minced

1 green chilli, finely sliced

½ cup red pepper, diced

1 tbsp golden sultanas

3 tbsp parsley, finely chopped

MINTY SALSA

1 cup mint leaves

1 cup baby cavolo nero

(Tuscan kale)

¼ cup sliced almonds

1 cup coriander leaves

2-3 garlic cloves

2 green chillies

1 spring onion

Salt, to taste

Juice of 1 lemon

1 For the couscous, cook according to the packet instructions with salt. Fluff it with a fork and mix in the lemon juice and zest until combined. Cover and leave for 3-4 minutes. 2 Heat the olive oil in a non-stick pan and gently fry the garlic until golden. Add the chillies and diced pepper, frying for 25-30 seconds. Incorporate the sultanas and parsley, cooking for 2-3 minutes or until the mixture is fragrant. Add to the cooked couscous, stirring well to combine. Cover and set aside.

3 To make the minty salsa, place all of the ingredients in a food processor and blitz coarsely. Transfer to a small bowl, cover and refrigerate until you’re ready to serve.

4 Trim the excess fat from the lamb and remove the silver skin. Season with salt and pepper, then rub with olive oil.

5 Heat a grill pan to high.

Add the steaks and cook for

2-3 minutes on each side or until the meat is cooked to your liking. Cover loosely with foil and rest for 8-10 minutes.

6 Slice the lamb and serve over a bed of warm, lemony couscous with minty salsa on the side.