Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Lamb steaks with feta, tomato and rosemary
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
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.
