Rosemary and balsamic lamb steaks with Israeli couscous salad
Middle Eastern lamb salad recipe
2 - 4
Serves
1 hr 15 mins
Prep Time
38 mins
Cook Time
Recipe author
MiNDFOOD
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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Ingredients
Lamb Steaks
1 pack (220g) Silver Fern Farms Lamb Steak
i
2 Tbsp olive oil
Marinade
1 Tbsp chopped fresh rosemary
1-2 garlic clove
finely chopped
1 cup balsamic vinegar
½ cup apple juice
Israeli Couscous Salad
2 cups cooked Israeli couscous
i
cooled
1 avocado
sliced
120g bag baby spinach leaves
½ punnet cherry tomato
halved
Method
For the Marinade
For the Lamb
To Serve
1
Simmer all marinade ingredients together until the mixture has reduced and become slightly syrupy (about 20-30 minutes).
Start Timer
2
Allow to cool, then refrigerate until needed.
Nutrition Information per Serving (345g)
This nutrition analysis is based on 4 serves.
Energy
1931kJ (461 kcal)
Protein
19.0g
Total Fat
22.8g
Saturated Fat
4.4g
Carbs
40.3g
Dietary Fibre
6.5g
Sodium
327mg
Iron
3.2mg
Zinc
2.2mg
Vitamin B12
0.6µg
