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Lamb Steaks with Yoghurt & Coriander Marinade

Don't compromise on quality for Christmas barbecues - opt for succulent tender Silver Fern Farms Lamb Steaks.

Lamb Steaks with Yoghurt & Coriander Marinade

1 pack of Silver Fern Farms Lamb Steaks

vegetable couscous, to serve

crumbled feta, to serve (optional)

Marinade

zest and juice of 1 lemon

2 cloves garlic, crushed

½ tsp ground cumin

¼ cup chopped fresh coriander

¼ cup natural yoghurt

Combine marinade ingredients in a bowl. Coat lamb steaks with the mixture and leave to rest for 15 minutes.

Wipe excess marinade from the steaks and set aside (used later to deglaze the pan)

Cook the steak on a hot barbecue for 4 minutes on each side (medium-rare). Remove to a plate, cover with foil and leave to rest for 5 minutes. Deglaze the pan with remaining marinade.

Slice lamb across the grain and serve over a vegetable couscous. Drizzle with remaining marinade from the pan and garnish with crumbled feta,
if desired.

TOP TIP: Remember to take your Silver Fern Farms Lamb Steaks out of the pack well before cooking to allow them, to bloom. 

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