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Greek Style Lamb on Couscous
Ingredients
750g lean lamb steaks or Frenched cutlets
½ cup natural unsweetened non-fat yogurt
1½ tsp ground cumin
1½ tsp ground coriander
1 tsp minced fresh garlic
1-2 tsp oil (olive is nice here)
1 yellow pepper, deseeded and chopped
1 red onion, peeled and cut into thin wedges
1 cup couscous
1 cup boiling water
1 Tbsp each chopped fresh mint and parsley
Salt to season (optional)
240g tub hummus
Paprika to sprinkle
Method
Marinate the lamb in the yogurt, the cumin, coriander and garlic for 5 to 10 minutes.
Cook under a hot grill for 5 - 7 minutes, turning once, until golden and tender.
Heat the oil in a frying pan and cook the pepper and onion until softened.
Pour the boiling water over the couscous and let stand 2 - 3 minutes. Stir in the remaining oil, the onion, pepper, mint and parsley. Season with salt if wished, and toss gently.
Gently heat hummus and remaining yogurt together until warm.
Serve the lamb cutlets on the couscous, with hummus and garnished with a sprinkle of paprika.
Serves 4
Source: NZ Beef and Lamb |
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