Lamb Leg Steaks, Couscous and Green Beans

Ingredients
- 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
Method
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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.
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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.
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Combine the yoghurt, garlic and salt.
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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.
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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.
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Divide the couscous and green beans between four plates and top each with a lamb leg steak.