Lamb Steaks with Pistachio & Green Olive Cous Cous

Ingredients
- 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
Method
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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.
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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.
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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.
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4. Remove the lamb steaks from the heat, cover and rest in a warm place.
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5. Couscous: Cook the couscous as directed on the packet.
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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.
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7. Serve the lamb on the cous cous with extra mint, parsley and coriander leaves sprinkled on top.