Best Rosemary Garlic Lamb Steaks With Couscous Mediterranean Recipes
GARLIC ROSEMARY LAMB STEAKS
Steps:
- Heat iron skillet to medium heat. Add butter, garlic, and rosemary.
- Place steak into the skillet. If you don't hear a sizzle then the pan isn't ready.
- Cook for one minute each side flipping often. Turn down heat to medium low about a 4. Continue flipping and scooping the butter and rosemary over the steaks. Cook until browned on outside. The middle will be a medium light pink center.
- Top with sea salt and cracked black pepper. Serve with asparagus or greek salad.
Nutrition Facts : Calories 355 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 22 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 679 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
ROSEMARY GARLIC LAMB STEAKS WITH COUSCOUS - MEDITERRANEAN
Make and share this Rosemary Garlic Lamb Steaks With Couscous - Mediterranean recipe from Food.com.
Provided by ncardie
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop all the vegetables into even bite size chunks.
- Peel the garlic bulb and split with the back of a knife and slice into small dice.
- Pour olive oil into the bottom of an enamel or metal rasting tray and put in vegetables.
- Lay lamb steaks onto the top of the vegetables.
- Squeeze on lemon juice.
- Sprinkle rosemary and oregano over the lamb and vegetables.
- Sprinkle over the garlic.
- Roast in the oven for around 30 minutes until vegetables are soft and lamb is cooked to your liking.
- Meanwhile prepare couscous, pop in a bowl and cover with boiling water. cover bowl with a clean tea towel. once the couscous has absorbed the water, fluff up with a fork to separate the grains.
- Serve the couscous, vegetables and lamb.
- The vegetables are even better the next day and can work well with a tin of tomatoes added and used as a pasta sauce. enjoy.
Nutrition Facts : Calories 690.2, Fat 26.5, SaturatedFat 11.2, Cholesterol 81.7, Sodium 107.8, Carbohydrate 83.2, Fiber 15.6, Sugar 14.7, Protein 35.5
SPICY LAMB WITH GARLIC COUSCOUS
A spicy Moroccan style dish. As the couscous has minimal cooking time the garlic flavour is quite strong, reduce the amount of garlic in the couscous or use some roasted garlic paste if you aren't keen on very garlicky food. This recipe came from the Home Beautiful magazine. The marinade also works well with chicken fillets.
Provided by EeeGee
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE LAMB.
- Trim off any fat.
- In a small bowl combine the chili, cumin, garlic and coriander.
- Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
- Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
- Remove from grill, sprinkle with a little sea salt and cover to keep warm.
- FOR THE COUSCOUS.
- Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
- Remove from the heat and stir in the couscous and oil.
- Cover and stand for about 5 minutes or until the liquid is absorbed.
- Fluff with a fork.
- TO SERVE.
- Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.
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