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Lamb Steaks with Pistachio & Green Olive Cous Cous

Level up dinner with Lamb Steaks and Pistachio Cous Cous. This fresh, Mediterranean-style meal is easy to prep and full of flavour.
Photo of Lamb Steaks with Pistachio & Green Olive Cous Cous

Ingredients

  • 1 tablespoons dried oregano
  • 2 cloves garlic, finely chopped
  • 1 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 2 cups prepared instant cous cous
  • 1 cup mint leaves, thinly sliced
  • 4 boned lamb leg steaks
  • 1/2 cup pitted green olives, coarsely chopped
  • 1 lemon, zest
  • 1/2 cup toasted pistachios or almonds, coarsely chopped
  • 1 tablespoons dried oregano
  • 2 cloves garlic, finely chopped
  • 1 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 2 cups prepared instant cous cous
  • 1 cup mint leaves, thinly sliced
  • 4 boned lamb leg steaks
  • 1/2 cup pitted green olives, coarsely chopped
  • 1 lemon, zest
  • 1/2 cup toasted pistachios or almonds, coarsely chopped

Method

  1. Step 1 of 7
    Lamb Marinade: Mix together the oregano, garlic and oil in a bowl. Rub all over the lamb and season with salt and pepper.
  2. Step 2 of 7
    Set aside to marinate for at least 20 minutes or overnight in the fridge. Allow the lamb to return to room temperature before cooking.
  3. Step 3 of 7
    When ready to cook, place into a frying pan over a moderate heat. Cook for about 4 minutes on each side until well browned or cooked to your liking.
  4. Step 4 of 7
    Remove the lamb steaks from the heat, cover and rest in a warm place.
  5. Step 5 of 7
    Couscous: Cook the couscous as directed on the packet.
  6. Step 6 of 7
    Fluff up with a fork so there are no lumps and mix through all the remaining ingredients, seasoning with the salt and pepper to taste.
  7. Step 7 of 7
    Serve the lamb on the cous cous with extra mint, parsley and coriander leaves sprinkled on top.

Method

  1. Step 1 of 7
    Lamb Marinade: Mix together the oregano, garlic and oil in a bowl. Rub all over the lamb and season with salt and pepper.
  2. Step 2 of 7
    Set aside to marinate for at least 20 minutes or overnight in the fridge. Allow the lamb to return to room temperature before cooking.
  3. Step 3 of 7
    When ready to cook, place into a frying pan over a moderate heat. Cook for about 4 minutes on each side until well browned or cooked to your liking.
  4. Step 4 of 7
    Remove the lamb steaks from the heat, cover and rest in a warm place.
  5. Step 5 of 7
    Couscous: Cook the couscous as directed on the packet.
  6. Step 6 of 7
    Fluff up with a fork so there are no lumps and mix through all the remaining ingredients, seasoning with the salt and pepper to taste.
  7. Step 7 of 7
    Serve the lamb on the cous cous with extra mint, parsley and coriander leaves sprinkled on top.

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