|200 g g||couscous couscous|
|400 ml ml||vegetable stock vegetable stock|
|made from 1 stock cube|
|150 g g||tomatoes tomato|
|2||spring onions spring onion|
|0.5 packs pack||parsley parsley|
|1 packs pack||mint mint|
|juice and finely grated zest|
|4||lamb leg steak lamb leg steak|
|olive oil olive oil|
Grilled lamb steaks with minty tabbouleh
This colourful lamb recipe makes a lovely, lighter alternative to a Sunday roast during the warmer months, and requires very little hands on cooking time. Scale up the fragrant tabbouleh recipe to have leftovers for lunchboxes during the week.
For the perfect wine pairing, serve with a glass of Coonawarra Cabernet Sauvignon.
- Make the tabbouleh. Tip the couscous into a large bowl. Pour over the stock, cover and leave for 10 minutes. Fluff up with a fork.
- Add the vine tomatoes to the couscous with the spring onion, parsley, mint, cucumber, lemon, pomegranate seeds and 2 tablespoons of olive oil. Season to taste and set aside.
- Meanwhile, brush both sides of the lamb leg steaks with olive oil and season well. Heat a frying or griddle pan until very hot. Cook the steaks for 2 - 3 minutes each side (or longer for well done) and allow to rest for a few minutes before serving.
- Slice the lamb across the grain. Divide the tabbouleh between 4 plates and top with the slices of lamb.