Lamb steaks with feta, tomato and rosemary

Name: Lamb steaks with feta, tomato and rosemary
Total time: 20 min
Yield: serves 2
Ingredients: 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

20 minutes
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.

December 19, 2014 at 2:27 pm

Ingredients

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

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.