Lamb Steaks With Citrus Couscous

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"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (452.4 g)
  • Calories 899.7
  • Total Fat - 51.2 g
  • Saturated Fat - 17.8 g
  • Cholesterol - 114 mg
  • Sodium - 356.9 mg
  • Total Carbohydrate - 67.8 g
  • Dietary Fiber - 6.6 g
  • Sugars - 8.9 g
  • Protein - 41 g
  • Calcium - 101 mg
  • Iron - 4.8 mg
  • Vitamin C - 27.8 mg
  • Thiamin - 0.5 mg

Step 1

To make citrus couscous, spray a big saucepan with cooking oil and heat over a medium heat until hot and then add onion and cook, stirring, until soft and then stir in remaining ingredients and bring to a boil and then simmer, covered, stirring occasionally, for about 8 minutes, or until tender and then spread over a big tray.

Step 2

To make dressing, whisk all ingredients in a jug and then stir half through the warm couscous and leave to cool.

Step 3

Spray a big, non-stick frying pan with cooking oil and heat over a medium to high heat until hot and then add lamb in two batches, cooking for about 3 minutes on each side, or until cooked to your taste and then remove and rest, loosely covered with foil, for 5 minutes.

Step 4

Stir zucchini, pistachios, currants, parsley and remaining dressing and serve lamb with citrus couscous and lemon wedges.

Tips & Variations

No special items needed.