£ 10 MEALS FOR UNDER

These lamb steaks are so easy to make. They have so much flavour, too – chances are you’ll never want to eat lamb any other way.

Tabbouleh is a fresh and healthy salad flavoured with parsley and mint. It’s a great combination and so quick to make. The whole dish is a perfect midweek meal.

Thanks to Lidl for this week’s recipe.

You’ll need:

200g couscous

400ml strong vegetable stock 150g vine tomatoes, chopped 2 spring onions, finely sliced

½ pack parsley, chopped

1 pack mint, chopped

½ cucumber finely chopped 1 lemon, juice and finely grated zest 1 pomegranate, seeds removed 4 lamb leg steaks

Olive oil

Method:

1. Make the tabbouleh. Tip the couscous into a large bowl. Pour over the hot stock, cover and leave for 10 minutes. Fluff up with a fork.

2. Add the vine tomatoes to the couscous with the spring onion, parsley, mint, cucumber, lemon, pomegranate seeds and 2 tablespoons of olive oil. Season to taste and set aside.

3. Meanwhile, brush both sides of the lamb leg steaks with olive oil and season well. Heat a frying or griddle pan until very hot.

4. Cook the steaks for 2–3 minutes each side (or longer for well done) and allow to rest for a few minutes before serving.

5. Slice the lamb across the grain. Divide the tabbouleh between 4 plates and top with the slices of lamb.