Tus­can Lamb with Fresh Herb Cous­cous

Serves 4, Prep and Cook: 25 mins

New Idea - - New Food Ideas -

8 x 130g lamb leg steaks 1 tblsp olive oil 2 cloves gar­lic, crushed 1 tblsp Tus­can sea­son­ing Greek yo­ghurt, to serve

FRESH HERB COUS­COUS 1½ cups cous­cous 2 chicken stock cubes (10g

each), crum­bled ½ cup chopped fresh pars­ley ¹⁄³ cup chopped fresh mint 3 green spring onions, thinly

sliced 250g pun­net cherry toma­toes,

halved 2 tblsps lemon juice

1 To make cous­cous, place stock cubes in a medium, heat­proof jug. Add 1½ cups boil­ing wa­ter. Stir un­til dis­solved. Place cous­cous in a large bowl. Pour over stock. Cover. Stand for 5 min­utes. Fluff with a fork. Stir in re­main­ing in­gre­di­ents. Season with salt and pep­per. Cover to keep warm. 2 Mean­while, toss lamb with oil, gar­lic and sea­son­ing in a large bowl. 3 Heat a lightly oiled, large, non-stick fry­ing pan over a medium to high heat. Add lamb. Cook, for about 4 min­utes on each side, or un­til cooked to your lik­ing. Re­move. Rest, loosely cov­ered with foil for 3 min­utes. 4 Serve lamb with cous­cous, Greek yo­ghurt and cracked black pep­per.

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