Home » Lamb Recipes » Lamb Leg Steak with Harissa sauce and Couscous Salad
Lamb Leg Steak with Harissa Sauce and Couscous Salad
Serves: 4
Cook: 10 mins
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Equipment
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Ingredients
- 4 Northern Ireland Farm Quality Assured Lamb leg Steaks
- 1 tbsp Olive oil
- 1 tsp Ground cumin
- 1/2 tsp Smoked paprika
- Sea salt and freshly ground black pepper
For Harissa Sauce
- 2 tbsp Harissa paste
- 1 tbsp Olive oil
- 1 Garlic clove mixed
- 1 tbsp Lemon juice
For the Couscous Salad
- 200 g Couscous
- 250 ml Hot vegetable or chicken stock
- 1 tbsp Olive oil
- 1 Small cucumber diced
- 10 Cherry tomatoes halved
- 1/2 Red onion finely chopped
- A small handful of fresh coriander chopped
- 1/2 tsp Ground cumin
- The juice of 1/2 a lemon
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Method
- Rub lamb steaks with olive oil, cumin, paprika, salt, and pepper. Set aside for 5 minutes while you prepare the other ingredients.
For the Couscous Salad
- Place the couscous in a bowl, pour over the hot stock, cover, and let it sit for 5 minutes. Fluff with a fork, then mix in the olive oil, cucumber, tomatoes, red onion, cumin, lemon juice, and fresh coriander - season with salt and pepper.
For the Harissa Sauce
- Mix harissa paste, olive oil, garlic, and lemon juice in a small bowl. set aside.
To cook the lamb
- Preheat the grill to high and cook the lamb for 2 - 3 minutes per side for medium-rare ( or longer if you prefer it well done).Pan-fry: heat a pan over medium-high heat and cook for 2 - 3 minutes on each side.
- Place the lamb steaks on plates, spoon over the harissa sauce, and serve with couscous salad.
