Grilled Lamb with Couscous Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
400g lamb leg steaks, trimmed of all fat 1 TBS chopped fresh mint2 TBS tapenade1 cloves garlic, crushed3.5 TBS lemon juice1 cups israeli couscous (normal couscous is fine too)1/2 TBS lemon zest1 cup fresh green beans (or asparagus depending what is in season)1 TBS olive oil1 TBS toasted pine nuts1/2 cup chopped mint or parsley1 zucchini diced1 red pepper diced12 cherry tomatoes halved
Mix lamb steaks, 1 TBS mint, tapenade, garlic & 1.5 TBS lemon juice and marinate 30mins-4hrs. Prepare couscous according to packet instructions. Blanch beans/asparagus, red pepper & zucchini in boiling water for 2 minutes, drain and add to couscous with 2 TBS lemon juice, olive oil, 1/2 cup mint/parsley, pinenuts, lemon zest and salt & pepper to taste. Heat bbq or grill and spray with a little oil and cook lamb over high heat until done to your liking (2-3 mins each side for medium rare). Rest lamb for 5 mins then thinly slice on an angle and toss through salad.
Serving Size: serves 4
Serving Size: serves 4
Nutritional Info Amount Per Serving
- Calories: 369.9
- Total Fat: 11.4 g
- Cholesterol: 64.5 mg
- Sodium: 196.1 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 4.9 g
- Protein: 27.4 g
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