Pan seared lamb leg steak
Ready in around 25 mins
- Energy: 3655kj (873Kcal)
- Protein: 49g
- Carbohydrate: 95g
- Fat: 26g
- Contains: Gluten, Milk, Tree Nuts
Preheat oven to 210°C fanbake, bring a pot of salted water to the boil.
TO COOK THE VEGETABLES AND COUSCOUS:
Peel and cut the red onion into 1 cm wedges. Place onto an oven tray lined with baking paper. Add the carrot batons and chickpeas to the tray with the onion and drizzle with olive oil and season with salt and pepper. Cook in the preheated oven for 20-22 mins. Add the Israeli couscous to the pot of boiling water and boil for 16 mins then drain into a colander and drizzle with a little olive oil and mix to prevent it sticking together.
TO COOK THE LAMB:
Remove the lamb leg steaks from their packaging and pat dry with a paper towel. Rub all over with 1-2 tbsps of olive oil and season with salt and pepper. Heat a frying pan over a medium high heat. Once the pan is hot cook the lamb leg steaks for 2-3 mins each side for medium rare – slightly longer if you like more cooked. Remove from the heat and rest for 1-2 mins before thinly slicing.
TO MAKE THE POMEGRANATE DRESSED ROASTED VEGETABLE ISRAELI COUSCOUS:
Add the baby spinach, roasted vegetables, Israeli couscous and pomegranate glaze to a serving bowl. Season with salt and pepper and toss to combine.
Divide the pomegranate dressed roasted vegetable couscous between plates. Top with sliced lamb, a drizzle of the mint yoghurt and sprinkle with cinnamon roasted almonds.
- 1 pack of lamb leg steaks
- 1 pack of carrot batons
- 1 bag of baby spinach
- 1 pack of chickpeas
- 1 red onion
- 1 pack of Israeli couscous
- 1 pot of pomegranate glaze
- 1 pot of mint yoghurt
- 1 sachet cinnamon roasted almonds