Lamb Steaks With Citrus Couscous
Recipe: #31246
January 07, 2019
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.