Lamb Steaks with Pistachio & Green Olive Cous Cous

bowl Serves 4


  • 1 Tbsp dried oregano
  • 2 cloves garlic, finely chopped
  • 1 Tbsp olive oil
  • 4 boned lamb leg steaks
  • salt to taste
  • freshly ground black pepper to taste
  • 2 cups prepared instant cous cous
  • 1/2 cup toasted pistachios or almonds, coarsely chopped
  • 1/2 cup pitted green olives, coarsely chopped
  • zest of 1 lemon
  • 1 cup thinly sliced mint leaves, plus extra leaves for serving
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  • 1. Lamb Marinade: Mix together the oregano, garlic and oil in a bowl. Rub all over the lamb and season with salt and pepper.

  • 2. Set aside to marinate for at least 20 minutes or overnight in the fridge. Allow the lamb to return to room temperature before cooking.

  • 3. When ready to cook, place into a frying pan over a moderate heat. Cook for about 4 minutes on each side until well browned or cooked to your liking.

  • 4. Remove the lamb steaks from the heat, cover and rest in a warm place.

  • 5. Couscous: Cook the couscous as directed on the packet.

  • 6. Fluff up with a fork so there are no lumps and mix through all the remaining ingredients, seasoning with the salt and pepper to taste.

  • 7. Serve the lamb on the cous cous with extra mint, parsley and coriander leaves sprinkled on top.

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