Friday, 10 June 2011

Friday Suppers: Lamb steaks and vegetable cous cous

Here we are again, another Friday is upon us and the weekend is a few hours away!!

For this week's Friday Supper, we're having lamb leg steaks and vegetable cous cous.

This recipe serves 2.
You will need:

For the lamb
2 lamb leg steaks, seasoned
Juice and zest of 1 lemon
2-3 cloves of garlic, crushed
Olive oil

For the cous cous
3 handfuls of cous cous
1 onion
1 pepper
Handful of mushrooms
Olive oil
Knob of butter

1) In a shallow dish, mix the lemon juice and zest with the garlic and olive oil. Place the lamb into the marinade and leave for 30 mins-1 hour. Make sure the meat is well covered, this allows the it to soak up the flavours.

Marinade ready and waiting

Lamb in the marinade for 30-60 mins

2) While the lamb is marinading, chop the vegetables for the cous cous and lightly fry them in some oil. Once cooked, put to one side so you're ready to assemble the cous cous later. 

Cook the veggies

Set aside once cooked

3) Once the lamb has marinaded, heat up the BBQ or a griddle pan (a frying pan will also do) so it's nice and hot. Then place the lamb in and watch it sizzle!

4) Keep an eye on the lamb as it cooks, and turn it every few minutes so it browns evenly.

5) As the lamb cooks, put a small saucepan on to heat and pop in the cous cous. Stir and allow it to heat up a little bit, then add the butter and keep stirring.

Stir the cous cous in the hot pan

6) Add just enough boiling water to cover the cous cous and let it boil off, about 1-2 mins. Keep stirring so it doesn't stick together. The water MUST be boiling before you put it in otherwise your cous cous will go soggy!

Let the water boil off

7) Don't forget to check how the lamb is doing! Cook it to your taste, Mr PC and I prefer it medium/rare but you can have it well done if you want.

8) Once the water has boiled off and the cous cous is plumped up, add the vegetables you cooked earlier along with some olive oil. Stir together and keep on a medium heat. Then put the pan lid on and allow the cous cous to steam in the pan while you sort the lamb out and fetch some plates.

Stir in the veg

Put lid on and allow to steam

9) Once the lamb is ready serve it alongside the cous cous and hey presto, a yummy dinner!

Grub's up!

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