Try this recipe for lamb steaks with giant couscous, then check out our classic lamb steaks, served with tomato and rosemary.


  • olive oil
  • 100g giant couscous
  • 1 clove garlic, sliced
  • 500ml chicken stock
  • 1 large courgette, diced
  • a handful mint, chopped
  • 1/2 lemon, juiced
  • 2 lamb leg steaks


  • STEP 1

    Heat 2 tbsp of olive oil in a frying pan, add the couscous and fry until golden.

  • STEP 2

    Stir in the garlic and cook for a minute, then add half the chicken stock and stir until absorbed.

  • STEP 3

    Keep adding more stock, stirring, until the couscous is tender (you might not need it all).

  • STEP 4

    Add the courgette and cook for a few minutes, then stir in the mint and a squeeze of lemon.

  • STEP 5

    Oil the lamb steaks and season well.

  • STEP 6

    Heat a griddle or frying pan to medium-hot, sear the steaks for 3-4 minutes each side then rest for 5 minutes.

  • STEP 7

    Slice and serve with the couscous.


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