Ingredients
- 600 grams lamb leg (steaks trimmed)
- 150 grams zucchini (2 small, coarsely grated)
- 1/2 cup pistachio nuts (finely chopped)
- 1/2 cup currants
- 1/2 cup parsley, fresh and chopped
- Lemon wedges, to serve
- FOR CITRUS COUSCOUS
- 1 onion, finely chopped
- 1 1/2 cups couscous (pearl)
- 2 cups chicken stock
- 2 teaspoons orange rind, finely grated
- FOR DRESSING
- 2 tablespoons olive oil (extra virgin)
- 2 tablespoons fresh orange juice
- 2 teaspoons sugar (or natural sweetener)
How to Make
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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.
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Step 2: To make dressing, whisk all ingredients in a jug and then stir half through the warm couscous and leave to cool.
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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.
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Step 4: Stir zucchini, pistachios, currants, parsley and remaining dressing and serve lamb with citrus couscous and lemon wedges.
We hope you enjoy this recipe!
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