Lamb steaks with lemon pepper
A simple marinade transforms this delicious dinner
4
Serves
45 mins
Prep Time
20 mins
Cook Time
Recipe author
Allyson Gofton
Lamb and lemon - a marriage made in heaven. (Although this marinade works equally well with beef steaks!)
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Ingredients
Lamb
500g Quality Mark lamb leg steaks
2 Tbsp lemon pepper seasoning
2 Tbsp, chopped lemon or plain fresh thyme
½ cup olive oil
2 tsp cider vinegar
1 1/2 Tbsp, crushed green peppercorns
Couscous salad
2 Tbsp olive oil
1 tsp salt
1 cup couscous (cooked)
2 tsp butter
1/4 cup currants
grated zest of 1 lemon
1 yellow capsicum
finely sliced
2-3 handfuls of rocket
You can also use watercress leaves.
a small handful of parsley
chopped
Dressing
3 Tbsp lemon juice
3 Tbsp olive oil
1 Tbsp honey
Method
To Make Lamb
To Make Couscous Salad
1
Combine the lemon pepper seasoning, thyme, olive oil, cider vinegar and green peppercorns in a sealable bag or lasagne-style dish.
2
Add the lamb steaks, toss to coat, cover and leave to marinate for 20 minutes.
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3
Alternatively, refrigerate overnight.
4
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.
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5
Alternatively, cook the steaks on a moderately hot BBQ plate.
6
Rest, before serving with the couscous salad.
Nutrition Information per Serving (348g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2250kJ (537 kcal)
Protein
31g
Total Fat
30.7g
Saturated Fat
7.3g
Carbs
28.8g
Dietary Fibre
g
Sodium
1095mg
Iron
3.8mg
Zinc
5.3mg
Vitamin B12
2.8µg
