Trimmed lamb leg steaks
1 Cup cous cous (dry weight)
1/2 Lemon finely chopped
Steamed of boiled vegetables of your choice
¼ cup each olive oil & lemon juice
Finely chopped small purple onion
1 clove of crushed garlic
2 teaspoons ground cumin
½ teaspoon each of ground black pepper
Marinate 8 trimmed lamb leg steaks for a couple of hours. Fry steaks to your preferred taste. Add all remaining marinade and fry until onion is cooked.
Cook 1 cup (dry weight) of cous cous according to packet directions. Mix through the finely chopped flesh of ½ a lemon, some finely chopped mint, coriander and parsley leaves. Divide cous cous onto 4 plates, top with lamb steaks and remaining cooked marinade. Serve with steamed or boiled vegetables.
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