Moroccan Lamb Salad
Serves: 4
Preparation: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 200g The Co-operative lamb steaks
- Finely grated zest and juice of 2 lemons
- 2 garlic cloves; crushed
- 3tbsp fresh mint leaves; chopped
- 225g couscous
- 50g spring onions; trimmed and thinly sliced
- 225g cherry tomatoes, halved
- 75g The Co-operative Italian salad leaves
- Black pepper
Method
- Trim as much fat off the lamb as possible and slice into thin pieces.Put in a bowl with the zest and juice of 1 lemon, the garlic and half the chopped mint. Mix well and set aside for 15 mins to let the flavours develop.
- Meanwhile, place the couscous in a large bowl and pour over enough boiling water to cover. Leave to stand for 5 mins until the water has been absorbed. Fluff up the couscous with a fork and stir in the remaining lemon zest and juice, spring onion, tomatoes, remaining mint and salad leaves. Season with black pepper.
- Heat a chargrill pan until smoking and sear the lamb on each side for 2 mins until nicely charred. Place on top of the couscous to serve.
