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Lamb Steaks with Lemon Pepper

Ultimate Lamb Dinner with Couscous Salad

4

Serves

45 mins

Prep Time

20 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

Lamb and lemon - a marriage made in heaven. (Although this marinade works equally well with beef steaks!)

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High Iron

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Lamb,

Easy,

Dinner,

Lunch,

Ingredients

Lamb

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500g Quality Mark lamb leg steaks

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2 tbsp lemon pepper seasoning

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2 tbsp, chopped lemon or plain fresh thyme

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½ cup olive oil

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2 tsp cider vinegar

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1 1/2 tbsp, crushed green peppercorns

Couscous salad

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2 tbsp olive oil

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1 tsp salt

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1 cup couscous

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2 tsp butter

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1/4 cup currants

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grated zest of 1 lemon

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1 yellow capsicum

finely sliced

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2-3 handfuls of rocket

You can also use watercress leaves.

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a small handful of parsley

chopped

Dressing

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3 tbsp lemon juice

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3 tbsp olive oil

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1 tbsp honey

Method

To Make Lamb

To Make Couscous Salad

1

Combine the lemon pepper seasoning, thyme, olive oil, cider vinegar and green peppercorns in a sealable bag or lasagne-style dish.

2

Add the lamb steaks, toss to coat, cover and leave to marinate for 20 minutes.

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3

Alternatively, refrigerate overnight.

4

Heat a dash of oil in a non-stick pan and cook the steaks on a high heat for 3 - 4 minutes on each side.

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5

Alternatively, cook the steaks on a moderately hot BBQ plate.

6

Rest, before serving with the couscous salad.

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Nutrition Information per Serving (348g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2250 (537)kJ

Protein

31g

Total Fat

30.7g

Saturated Fat

7.3g

Carbs

28.8g

Sugars

12.3g

Sodium

1095mg

Iron*

3.8mg

* Percentage of recommended daily intake (Aust/NZ)

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