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Try our lamb leg steaks recipe then check out our lamb chops, leg of lamb step-by-step recipe and more lamb recipes.

  • 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
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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 Portrait
Janine RatcliffeFood director
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