Rosemary and Balsamic Lamb Steaks on top of a salad

Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad

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Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad

Meat type
Beef

Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad

Cooking time
11-30

Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad

Serves
3-4

Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad

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 finely chopped fresh rosemary
  • 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

To make the marinade, simmer all ingredients together in a saucepan until the mixture has reduced and become slightly syrupy (20-30 minutes). 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 minutes.

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

Heat the olive oil in a pan on medium-high heat and cook steaks for 4 minutes on each side for medium-rare. 

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

Cut the Lamb Steaks 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.

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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