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Moorish lamb steaks

Name: Moorish lamb steaks
Cook time: 20 min
Yield: 1
Cuisine: Mediterranean

with charred cherry tomatoes and chickpea couscous

Ready in around 20 mins

RECIPE FACT:

The Moors introduced the use of almonds, citrus, saffron, and spices like cumin and coriander in Spanish cuisine

Nutritional Info:

Energy: 2,385kJ (570kcal)
Protein: 40g
Carbohydate: 47g
Sugars: 7g
Fat, total:23g
Saturated:5g
Sodium:793mg
Contains:Gluten, Milk, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE COUSCOUS:
Add the seasoned couscous to a pot and toast for 1-2 mins, over a medium heat stirring often. Add 1/3 cup of boiling water from the kettle, and season with salt. Bring back up to the boil over a high heat. Once boiling, turn the heat to medium-low and cover with a lid. Simmer for 9-11 mins or until all the liquid has been absorbed, stirring occasionally to prevent burning. Once cooked, transfer to a salad bowl to cool.
2. TO PREPARE THE VEGETABLES:
Cut the cherry tomatoes in half. Place the chickpeas into a sieve, rinse under cold water and allow to drain well. Finley chop the parsley discarding the stalks. Dice the cucumber into 1 cm cubes and place into the salad bowl with the couscous. Add the chickpeas, half the parsley and a drizzle of oil then toss to combine.
3. TO COOK THE LAMB:
Spray a non-stick frying pan with oil and place over a high heat. Once hot, add the Moorish lamb leg steaks, season well with salt and pepper and cook for 2-3 mins on each side for medium rare - a little longer for well done. Remove from the pan, cover and allow to rest a few mins before slicing against the grain.
4. TO COOK THE TOMATOES:
Place the pan back over a medium-high heat with a drizzle of oil.. Once hot, add the tomatoes, season with salt and pepper and cook for 2-3 mins stirring occasionally to create a char.
TO SERVE:
Spoon chickpea couscous onto a plate and top with sliced Moorish lamb drizzling over any resting juices. Top with charred cherry tomatoes and a dollop of yoghurt. Sprinkle over remaining parsley and toasted sunflower seeds.