Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad

By Silver Fern Farms

Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad

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.

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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