Olive Magazine
Lamb steaks with feta, tomato and rosemary

Lamb steaks with feta, tomato and rosemary

Published: December 19, 2014 at 2:27 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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.

Nutrition:
NutrientUnit
kcal532
fat25.4g
saturates13.3g
carbs28.3g
protein49.4g
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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.

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