Garlicky Lamb With Peppers & Couscous
This recipe combines tender lamb steaks with flavorful roasted peppers, olives, and fragrant couscous for a mouthwatering meal. The dish is finished off with a sprinkle of toasted flaked almonds for added crunch and depth of flavor. Get ready to enjoy a delightful and satisfying dish that is perfect for sharing with loved ones.
— Constant Cookbook
Ingredients
- 2 x 110g packets flavoured couscous (or plain)
- 50g bought or homemade garlic butter
- 2 tbsp olive oil
- 4 lamb leg steaks
- 250g roasted pepper strips from the deli, or 285g jar roasted pepper strips, drained
- 20 Kalamata olives
- handful mint or flatleaf parsley
- 1 lemon
- 4 tbsp toasted flaked almonds
Instructions
- Put the kettle on to boil and tip both packets of couscous into a heatproof bowl. Melt the garlic butter in a frying pan over a medium heat with a tablespoon of the oil. Add the lamb steaks and fry for 4 minutes on each side. Pour 400ml/14fl oz boiling water over the couscous, stir in the remaining oil and set aside to absorb.
- Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add and continue cooking until the lamb is cooked. Squeeze in the lemon juice, season.
- Toss the almonds into the couscous and spoon on to serving plates. Top with the lamb, peppers, olives and juices, and serve.
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 689 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 1.38 milligram of sodium
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