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 kosher 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)
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
