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lamb steaks with feta, tomato and rosemary

www.olivemagazine.com

Your Recipes

Total: 20 minutes

feta lamb

Ingredients

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chicken stock fresh, cube or concentrate, made up to 150 milliliters, hotcouscous 100 gramslamb leg steaks 2, about 350 grams in total, trimmedfeta 100 grams, crumbledcherry tomatoes 10, halvedrosemary 1 sprig, needles choppedflat-leaf parsley a handful, choppedlemon ½

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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.