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.
1 pack Silver Fern Farms Māhaki Valley
2 tbsp olive oil
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.