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

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

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.