Lamb Steaks with Spicy Couscous

Lamb Steaks with Spicy Couscous

  • prep 5 mins
  • cook 15 mins
  • 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)
  • 1tbsp Harissa Paste*
  • 1tbsp olive oil
  • 2tbsp roughly chopped coriander leaves
  • Yogurt and a wedge of lemon to serve

* If you don’t have Harissa, use tomato puree and chilli sauce

Preparation method

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 yogurt and a wedge of lemon to squeeze over.

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