Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad
Middle Eastern Lamb Salad Recipe
2 - 4
Serves
1 hr 15 mins
Prep Time
38 mins
Cook Time
Recipe author
MiNDFOOD
Dressed in a simple, but delicious, rosemary and balsamic vinegar marinade and accompanied by Israeli 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
Ingredients
Lamb Steaks
1 pack (220g) Silver Fern Farms Lamb Steaks
i
2 Tbsp olive oil
Marinade
1 Tbsp chopped fresh rosemary
1-2 garlic cloves
finely chopped
1 cup balsamic vinegar
½ cup apple juice
Israeli Couscous Salad
2 cups cooked Israeli couscous
i
cooled
1 avocado
sliced
120g bag baby spinach leaves
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).
Start Timer
2
Allow to cool, then refrigerate until needed.
Nutrition Information per Serving (341.6g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1790.4 kJ (427.7 kCal kcal)
Protein
18.1g
Total Fat
22.7g
Saturated Fat
4.3g
Carbs
35.1g
Sugars
12.1g
Sodium
303mg
Iron*
3.6mg
* Percentage of recommended daily intake (Aust/NZ)
