Lamb Steak with Spicy Couscous
4 Scotch Lamb rump steaks, each approx 150g
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
- 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.
- Cover and leave for 10 minutes while the stock is absorbed.
- 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.
- 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.