Serves: 4
Cook Using:
Method
- Rub lamb steaks with olive oil, cumin, paprika, salt, and pepper. Set aside for 5minutes while you prepare the other ingredients.
- For the Couscous Salad - Place the couscous in a bowl, pour over the hot stock, cover, and let it sit for 5 minutes. Fluff with a fork, then mix in the olive oil, cucumber, tomatoes, red onion, cumin, lemon juice, and fresh coriander—season with salt and pepper.
- For the Harissa Sauce - Mix harissa paste, olive oil, garlic, and lemon juice in a small bowl. Set aside.
- To cook the Lamb - Pre heat the grill to high and cook the lamb for 2 - 3 minutes per side for medium-rare(or longer if you prefer it well done).
- Pan-fry: Heat a pan over medium-high heat and cook for 2 - 3 minutes on each side.
- Place the lamb steaks on plates, spoon over the harissa sauce, and serve with couscous salad.
Ingredients
- 4 Northern Ireland Farm Quality Assured Lamb Leg Steaks
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Sea salt and freshly ground black pepper
- For the Harissa Sauce
- 2 tbsp harissa paste
- 1 tbsp olive oil
- 1 garlic glove minced
- 1 tbsp lemon juice
- For the Couscous Salad
- 200 g couscous
- 250 ml hot vegetable or chicken stock
- 1 tbsp olive oil
- 1 small cucumber diced
- 10 cherry tomatoes halved
- 1/2 red onion finely chopped
- A small handful of fresh coriander chopped
- 1/2 tsp ground cumin
- The juice of 1/2 lemon
