Ingredients
- 2 Welsh Lamb leg steaks
Marinade:
- 1 tbsp oil
- 3 cloves grated garlic
- ½ tsp dried rosemary
- 1 tsp dried cumin
- Salt and pepper
- Juice ½ lemon
For the bowls:
- 150g pearl couscous cooked in chicken stock
- Small Greek salad made with cherry tomatoes, feta, diced cucumber, sliced red onions.
- 1 can drained chickpeas
- Slaw made with thinly peeled carrot curls, salad leaves and sliced red onion
Dressing:
- 2 tbsp Greek yogurt
- 1 tbsp olive oil
- 2 tbsp Tahini
- Juice ½ lemon
- 3 cloves garlic, grated
- Salt and pepper
- ½ tsp dried oregano
10
Cooking Time
60
Prep Time
2
Serves
- Place all the ingredients for the marinade in a bowl and mix well, then add the steaks and coat in the mixture. Cover and refrigerate for an hour or longer.
- Prepare all ingredients for the bowls.
- In a small bowl mix together the ingredients for the dressing. Keep refrigerated until serving.
- Cook the lamb by frying in a hot pan for 3- 5 minutes each side, wrap in foil to rest while assembling the bowls.
- Once the ingredients have been placed in the bowls, top with the sliced lamb and the dressing.
