Lamb Leg Steaks, Couscous and Green Beans

clock 20 minutes + 10 minutes bowl Serves 4


  • lamb leg steaks
  • 2 tsp Select Moroccan seasoning
  • Pinch chilli flakes
  • Grated zest of 1 lemon, juice of half
  • 1 cup Select chicken stock
  • 1 cup couscous
  • extra virgin olive oil
  • ½ cup green grapes, sliced in half
  • ¼ cup Signature range almonds roasted and unsalted
  • 1 cup loosely packed coriander leaves, roughly chopped
  • ¼ cup thick Greek style unsweetened yoghurt
  • garlic, peeled and finely chopped
  • ¼ tsp salt
  • 250g green beans
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  • Sprinkle the lamb generously with the Moroccan seasoning, chilli flakes and lemon zest and juice. Set aside for up to two hours to marinate.

  • Put the chicken stock in a large microwave proof bowl and heat to boiling. Add the couscous, cover with plastic wrap and sit for 4 minutes. Fluff with a fork, add the olive oil and cook in microwave for 2 minutes. Fluff with a fork again and check the seasoning for taste. Toss through the grapes, almonds and coriander just before serving.

  • Combine the yoghurt, garlic and salt.

  • Cook the green beans in boiling salted water until tender, approximately 3 to 4 minutes. Cool slightly then toss in the yoghurt dressing. The beans can be served warm or cold.

  • For the lamb, heat a little oil in a large frying pan over moderate heat. Add the lamb and cook for 4 minutes on each side for medium cooked lamb.

  • Divide the couscous and green beans between four plates and top each with a lamb leg steak.

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