Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad

Ingredients

• 1 pack Silver Fern Farms Lamb Steaks
• 2 Tbsp olive oil

Marinade:

• 1 Tbsp fresh rosemary, finely chopped
• 1-2 garlic cloves, finely chopped
• 1 cup balsamic vinegar
• ½ cup apple juice

Couscous Salad:

• 2 cups cooked Israeli couscous, cooled
• 1 avocado, sliced
• 1 bag baby spinach leaves
• ½ punnet cherry tomatoes, halved

Method

Simmer all marinade ingredients together in a saucepan until the mixture has reduced and become slightly syrupy (20-30 mins). Allow to cool, then refrigerate until needed.

Remove Silver Fern Farms Lamb Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Pour the marinade over the lamb and stand at room temperature for 1 hour. Season the lamb with salt and pepper.

Heat olive oil in a pan on med-high heat and cook lamb for 4 mins on each side for medium-rare. 

Transfer the lamb from the pan to a plate, cover loosely with foil and rest for 5 mins.

Cut the lamb across the grain in thick slices. Assemble the salad ingredients on a serving tray.

Lay slices of lamb on top and drizzle any remaining glaze over the entire dish to add flavour to the salad.