Lamb steaks with lemon pepper
A simple marinade transforms this delicious dinner
Serves
4
Prep Time
45 mins
Cook Time
20 mins
Lamb and lemon - a marriage made in heaven. (Although this marinade works equally well with beef steaks!)
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ShareIngredients
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
2 Tbsp olive oil
1 tsp kosher salt
1 cup couscous (cooked)
2 tsp butter
1/4 cup currants
grated zest of 1 lemon
1 yellow capsicum
finely sliced2-3 handfuls of rocket
You can also use watercress leaves.a small handful of parsley
chopped
3 Tbsp lemon juice
3 Tbsp olive oil
1 Tbsp honey
Method
Combine the lemon pepper seasoning, thyme, olive oil, cider vinegar and green peppercorns in a sealable bag or lasagne-style dish.
Add the lamb steaks, toss to coat, cover and leave to marinate for 20 minutes.
Alternatively, refrigerate overnight.
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.
Alternatively, cook the steaks on a moderately hot BBQ plate.
Rest, before serving with the couscous salad.
In a small saucepan, bring 1 cup of water to the boil with the oil and salt.
Stir in the couscous, turn off the heat, cover and leave for 2 minutes.
Add the butter and stir with a fork to separate the couscous. Cool.
Toss through the currants, lemon rind, yellow pepper, rocket or watercress and chopped parsley.
Shake the dressing ingredients together in a screw top jar and toss through the couscous.
Serve with the lamb.
