Lamb Steaks with Lemon Pepper
Ultimate Lamb Dinner with Couscous Salad
4
Serves
45 mins
Prep Time
20 mins
Cook Time
Recipe author
Allyson Gofton
Lamb and lemon - a marriage made in heaven. (Although this marinade works equally well with beef steaks!)
Rate this recipe
Share
High Iron
Lamb,
Quick and Easy,
Dinner,
Lunch,
Ingredients
Lamb
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
Couscous salad
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
Dressing
3 tbsp lemon juice
3 tbsp olive oil
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.
Start Timer
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.
Start Timer
5
Alternatively, cook the steaks on a moderately hot BBQ plate.
6
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 infoEnergy
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)
Related recipes
Back to all recipes
35 mins prep |
25 mins cook
Shepherd's Pie
15 mins prep |
1 hrs cook
Reverse Seared Tomahawk Steak
10 mins prep |
10 mins cook
Beef Satays
20 mins prep |
1 hrs 15 mins cook
Beef and baked bean meatloaf
