THESE lamb steaks are so easy to make. They have so much flavour, too – chances are you’ll never want to eat lamb any other way.
Tabbouleh is a fresh and healthy salad flavoured with parsley and mint. It’s a great combination and so quick to make. The whole dish is a perfect midweek meal.
Thanks to Lidl for this week’s recipe.
400ml strong vegetable stock
150g vine tomatoes, chopped
2 spring onions, finely sliced
½ pack parsley, chopped
1 pack mint, chopped
½ cucumber finely chopped
1 lemon, juice and finely grated zest
1 pomegranate, seeds removed
4 lamb leg steaks
Make the tabbouleh. Tip the couscous into a large bowl. Pour over the hot stock, cover and leave for 10 minutes. Fluff up with a fork.
Add the vine tomatoes to the couscous with the spring onion, parsley, mint, cucumber, lemon, pomegranate seeds and 2 tablespoons of olive oil. Season to taste and set aside.
Meanwhile, brush both sides of the lamb leg steaks with olive oil and season well. Heat a frying or griddle pan until very hot.
Cook the steaks for 2–3 minutes each side (or longer for well done) and allow to rest for a few minutes before serving.
Slice the lamb across the grain. Divide the tabbouleh between 4 plates and top with the slices of lamb.
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