Lamb Steak with Spicy Couscous

Lamb Steak with Spicy Couscous

Serves 4

Ingredients

  • 4 Scotch Lamb rump steaks, each approx 150g

  • 250g couscous

  • 75g sultanas

  • Grated zest from 1/2 lemon

  • 400ml vegetable or chicken stock (at boiling point)

  • 1 tbsp Harissa Paste* *If you don’t have Harissa, use tomato puree and chilli sauce

  • 1 tbsp olive oil

  • 2 tbsp roughly chopped coriander leaves

  • Yogurt and a wedge of lemon to serve

Cooking Method

  1. Prepare the couscous by tipping it into a heat-proof bowl with the harissa, sultanas and lemon zest and pour over the hot stock, stirring with a fork.
  2. Cover and leave for 10 minutes while the stock is absorbed.
  3. Season the lamb steaks and rub them with the oil, heat the pan and cook the meat over a high heat turning often to cook evenly, for about 8 minutes in total. Allow the meat to rest for 5 minutes or so.
  4. Stir the couscous again and break up any lumps with a fork. Sprinkle some chopped coriander over the couscous and serve with the steaks, a small bowl of yoghurt and a wedge of lemon to squeeze over.

Where can I buy Scotch Beef and Scotch Lamb?

Scotch Beef and Scotch Lamb PGI are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef and Scotch Lamb PGI at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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