Lamb Steaks with Lemon Pepper

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

Prep: 45 mins

Cook: 20 mins

Serves 4

Excellent source of iron

Ingredients

500g Quality Mark lamb steaks
2 tablespoons lemon pepper seasoning
2 tablespoons chopped lemon or plain thyme
½ cup olive oil
2 teaspoons cider vinegar
1½ tablespoons green peppercorns, crushed

Couscous Salad

2 tablespoons olive oil
1 teaspoon salt
1 cup couscous
2 teaspoons butter
¼ cup currants
Grated rind 1 lemon
1 yellow pepper, finely sliced
2-3 handfuls rocket or watercress leaves
2 tablespoons fresh chopped parsley

Dressing

3 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon honey

Method

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.

For the Couscous Salad

In a small saucepan, bring 1 cup of water to the boil with the oil and salt. Stir in the couscous, turn off the heat, cover and leave for 2 minutes. Add the butter and stir with a fork to separate the couscous. Cool.

Toss through the currants, lemon rind, yellow pepper, rocket or watercress and chopped parsley. Shake the dressing ingredients together in a screw top jar and toss through the couscous. Serve with the lamb.

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Suitable Cuts
Nutrition

Nutrition Information Per Serving

Serving size: 348g

Energy kJ (kcal)	2250 (537)
Protein (g)	31.0
Fat (g)	30.7
Saturated (g)	7.3
Carbohydrate (g)	28.8
Sugars (g)	12.3
Sodium (mg)	1095
Iron (mg)	3.8
Zinc (mg)	5.3
Vitamin B12 (ug)	2.8
Vitamin D (ug)	1.0
Selenium (ug)	9.1