Lamb steaks with feta, tomato and rosemary
Serves 2
Easy
Total time:
Feta adds a tangy flavour that really works with the sweet lamb and juicy tomatoes in this Greek-style dish. Ready in 30 minutes, it makes a perfect, simple midweek supper.
Skip to ingredients
- fresh, cube or concentrate chicken stockmade up to 150ml, hot
- 100g couscous
- 2, about 350g in total lamb leg steakstrimmed
- 100g fetacrumbled
- 10 cherry tomatoeshalved
- 1 sprig rosemaryneedles chopped
- a handful flat-leaf parsleychopped
- ½ lemon
Nutrition: per serving
- kcal532
- fat25.4g
- saturates13.3g
- carbs28.3g
- protein49.4g
Method
step 1
Pour the stock over the couscous, cover and leave to swell. Season the lamb, put on a baking sheet then grill for 3 minutes each side. Scatter the feta, tomato and rosemary over the lamb and grill for a few minutes until sizzling. Mix the parsley into the couscous with a squeeze of lemon juice and serve with the lamb.