Lamb Steaks on a plate of couscous, plus another plate in the background

Lamb steaks with tomato and rosemary

Name: Lamb steaks with tomato and rosemary
Total time: 20 min
Yield: Serves 2
Cuisine: Greek
Ingredients: fresh, cube or concentrate chicken stock, made up to 150ml, hot; 100g couscous; 2, about 350g in total lamb leg steaks, trimmed; 100g feta, crumbled; 10 cherry tomatoes, halved; 1 sprig rosemary, needles chopped; a handful flat-leaf parsley, chopped; ½ lemon

Preparation and cooking time
- Total time20 mins
Easy
Serves 2

Ingredients

fresh, cube or concentrate chicken stock, made up to 150ml, hot
100g couscous
2, about 350g in total lamb leg steaks, trimmed
100g feta, crumbled
10 cherry tomatoes, halved
1 sprig rosemary, needles chopped
a handful flat-leaf parsley, chopped
½ lemon

Method

STEP 1
Pour the stock over the couscous, cover and leave to swell. Season the lamb, put on a baking sheet then grill for 3 minutes each side. Scatter the feta, tomato and rosemary over the lamb and grill for a few minutes until sizzling. Mix the parsley into the couscous with a squeeze of lemon juice and serve with the lamb.