Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad
By Lynley Wyeth, Silver Fern Farmer
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Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad
- Meat type
- Beef
- Cooking time
- 11-30
- Serves
- 3-4
- Preparation time
- 15
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
Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad
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 Steaks and stand at room temperature for 1 hour. Season the Lamb Steaks with salt and pepper.
Heat olive oil in a pan on medium-high heat and cook Lamb Steaks for 4 mins on each side for medium-rare.
Transfer the Lamb Steaks from the pan to a plate, cover loosely with foil and rest for 5 mins.
Cut the Lamb Steaks across the grain in thick slices. Assemble the salad ingredients on a serving tray.
Lay slices of Lamb Steaks on top and drizzle any remaining glaze over the entire dish to add flavour to the salad.
Recommended Cut: Lamb Steaks
You’ll be pleased to know our lamb is 100% just that… lamb.
These Lamb Steaks are lean and juicy with a subtle sweetness. This versatile steak suits any occasion.
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