Rosemary and balsamic lamb steaks with Israeli couscous salad
Middle Eastern lamb salad recipe
Serves
2 - 4
Prep Time
1 hr 15 mins
Cook Time
38 mins
Dressed in a simple, but delicious, rosemary and balsamic vinegar marinade and accompanied by Israeli couscous and your favourite greens, these beautifully tender lamb steaks will turn any occasion into a gourmet one.
This lamb salad might take a little time to get to the table but believe us - it's worth the wait!
This recipe is courtesy of www.silverfernfarms.com
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ShareIngredients
1 pack (220g) Silver Fern Farms Lamb Steaki
2 Tbsp olive oil
1 Tbsp chopped fresh rosemary
1-2 garlic clove
finely chopped1 cup balsamic vinegar
½ cup apple juice
2 cups cooked Israeli couscousi
cooled1 avocado
sliced120g bag baby spinach leaves
½ punnet cherry tomato
halved
Method
Simmer all marinade ingredients together until the mixture has reduced and become slightly syrupy (about 20-30 minutes).
Allow to cool, then refrigerate until needed.
Remove Silver Fern Farms Lamb Steaks from the fridge and packaging and allow to bloom at room temperature for 10 minutes.
Pour the marinade over the lamb and stand at room temperature for 1 hour.
Drizzle olive oil over the Lamb Steaks and season with salt and freshly cracked pepper.
Heat the pan to medium-high heat and cook steaks for 4 minutes on each side for medium-rare.
Cover with foil and rest for 5 minutes.
Cut the lamb steaks across the grain in thick slices.
Assemble the salad ingredients on a serving tray.
Lay slices of lamb on top and drizzle any remaining glaze over the entire dish to add flavour to the salad.
Nutrition Information per Serving (345g)
This nutrition analysis is based on 4 serves.
