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Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad

Dressed in a simple marinade and accompanied by your favourite greens, a beautifully tender cut of lamb will turn any occasion into a gourmet one.

Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad

Serves 2-4

1 pack Silver Fern Farms Māhaki Valley 

Lamb Steaks

2 tbsp olive oil

Marinade

1 tbsp fresh rosemary, very finely chopped

1-2 cloves garlic, very finely chopped 

1 cup balsamic vinegar

½ cup apple juice

Israeli Couscous Salad

2 cups cooked Israeli couscous

1 avocado, sliced

1 bag baby spinach leaves

½ punnet cherry tomatoes, halved

Simmer all marinade ingredients together until the mixture has reduced and become slightly syrupy (about 20-30 minutes). Allow to cool, then refrigerate until needed.

Take the lamb steaks from their vacuum-sealed pack and allow to bloom. Pour glaze over lamb and stand at room temperature for 1 hour, or up to 4 hours in the fridge. Heat olive oil in a pan and cook steaks for 3-4 minutes each side for medium-rare. Leave to rest for 4 minutes. Cut lamb steaks across the grain in thick slices. Season to taste.

Cook Israeli couscous according to packet instructions. Season to taste. Assemble salad ingredients on a serving tray. Lay slices of lamb on top and drizzle any remaining glaze over the entire dish to add flavour to the salad.

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