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lamb steaks with feta, tomato and rosemary
www.olivemagazine.com
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Ingredients
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Instructions
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Pour the stock over the couscous, cover and leave to swell. Season the lamb, put on a baking sheet then grill for 3 minutes each side. Scatter the feta, tomato and rosemary over the lamb and grill for a few minutes until sizzling. Mix the parsley into the couscous with a squeeze of lemon juice and serve with the lamb.
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