Lamb Steaks with Lemon Pepper
Ultimate Lamb Dinner with Couscous Salad
Lamb and lemon - a marriage made in heaven. (Although this marinade works equally well with beef steaks!)
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Quick and Easy,
500g Quality Mark lamb leg steaks
2 tbsp lemon pepper seasoning
2 tbsp, chopped lemon or plain fresh thyme
½ cup olive oil
2 tsp cider vinegar
1 1/2 tbsp, crushed green peppercorns
2 tbsp olive oil
1 tsp salt
1 cup couscous
2 tsp butter
1/4 cup currant
of 1 lemon, grated lemon rind
1, finely sliced yellow capsicum
2-3 handfuls rocket
You can also use watercress leaves.
2 tbsp, fresh chopped parsley
3 tbsp lemon juice
3 tbsp olive oil
1 tbsp honey
To Make Lamb
To Make Couscous Salad
Combine the lemon pepper seasoning, thyme, olive oil, cider vinegar and green peppercorns in a sealable bag or lasagne-style dish.
Add the lamb steaks, toss to coat, cover and leave to marinate for 20 minutes.
Alternatively, refrigerate overnight.
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.
Alternatively, cook the steaks on a moderately hot BBQ plate.
Rest, before serving with the couscous salad.
Nutrition Information per Serving (348g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)