Best Rosemary Garlic Lamb Steaks With Couscous Mediterranean Recipes

ROSEMARY GARLIC LAMB STEAKS WITH COUSCOUS - MEDITERRANEAN

Rosemary Garlic Lamb Steaks With Couscous - Mediterranean image

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

Ingredients

1 lb lamb steak
1 large lemon
250 g couscous
2 large bell peppers
3 zucchini
1 eggplant
1 (8 ounce) package fresh mushrooms
1 large Spanish onion
6 tomatoes, quartered
2 tablespoons dried rosemary
1 tablespoon oregano
1 bulb of garlic
olive oil

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

Spicy Lamb With Garlic Couscous image

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

Ingredients

2 (400 g) loin lamb, back straps about (eye of lamb loin)
2 -3 teaspoons chopped chili (fresh or bottled)
2 teaspoons ground cumin
1 garlic clove, crushed
1/4 cup fresh coriander, chopped (cilantro)
1 cup peas (frozen or fresh)
1 1/2 cups couscous
2 cups chicken stock
3 garlic cloves, thinly sliced
2 teaspoons olive oil
1/2 cup low-fat yogurt

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.