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Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad

Middle Eastern Lamb Salad Recipe

2 - 4

Serves

1 hrs 15 mins

Prep Time

38 mins

Cook Time

MiNDFOOD

Recipe author

MiNDFOOD

Dressed in a simple, but delicious, rosemary and balsamic vinegar marinade and accompanied by Isreali couscous and your favourite greens, these beautifully tender lamb steaks will turn any occasion into a gourmet one.

This lamb salad might take a little time to get to the table but believe us - it's worth the wait!

This recipe is courtesy of www.silverfernfarms.com

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High Iron

Low Sodium

tag

Lamb,

Salads,

Special Occasion & Entertaining,

Dinner,

Lunch,

National Lamb Day,

Ingredients

Lamb Steaks

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1 pack (220g) Silver Fern Farms Lamb Steaks

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2 tbsp olive oil

Marinade

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1 tbsp chopped fresh rosemary

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1-2 garlic cloves

finely chopped

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1 cup balsamic vinegar

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½ cup apple juice

Israeli Couscous Salad

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2 cups cooked Israeli couscous

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cooled

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1 avocado

sliced

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120g bag baby spinach leaves

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½ punnet cherry tomato

halved

Method

For the Marinade

For the Lamb

To Serve

1

Simmer all marinade ingredients together until the mixture has reduced and become slightly syrupy (about 20-30 minutes).

clock

Start Timer

2

Allow to cool, then refrigerate until needed.

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