Lamb steaks with feta, tomato and rosemary

Lamb steaks with feta, tomato and rosemary

  • serves 2
  • Easy

Feta adds a tangy flavour that really works with the sweet lamb and juicy tomatoes in this Greek-style dish. Ready in 30 minutes, it makes a perfect, simple midweek supper.



  • chicken stock fresh, cube or concentrate, made up to 150ml, hot
  • couscous 100g
  • lamb leg steaks 2, about 350g in total, trimmed
  • feta 100g, crumbled
  • cherry tomatoes 10, halved
  • rosemary 1 sprig, needles chopped
  • flat-leaf parsley a handful, chopped
  • lemon ½


  • 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.

Nutritional Information

  • Kcals 532
  • Fat 25.4g
  • Saturates 13.3g
  • Carbs 28.3g
  • Protein 49.4g