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1. Pour the stock over the couscous, cover and leave to swell. Season the lamb, put on a baking sheet then grill for 3 minutes each side.
2. Scatter the feta, tomato and rosemary over the lamb and grill for a few minutes until sizzling. Mix the parsley into the couscous with a squeeze of lemon juice and serve with the lamb.

532 kcalories, protein 49.9g, carbohydrate 28.3g, fat 25.4 g, saturated fat 13.3g, fibre 0.7g, salt 2.54 g

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• superjean

  11 November 2007

  superjean rated this recipe

  

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• jcampbell

  18 November 2007

  jcampbell rated and commented on this recipe

  

  Excellent dish, great fresh flavours. Easy to cook and a great time of year for lamb.

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• tinks13

  29 November 2007

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• Rachel

  06 December 2007

  Rachel rated this recipe

  

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• Efi

  15 January 2008

  Efi commented on this recipe

  A thoroughly delicious recipe. I added red pepper from a jar to the cous cous which gave it a nice texture.

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• SUGARPUFF

  06 February 2008

  SUGARPUFF commented on this recipe

  i made the lamb using dried rosemary,really simple and tasty i served with potatoes not couscous.good for a dinner party

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• Fiona

  19 September 2008

  Fiona rated and commented on this recipe

  

  A mouth watering dish... I grilled lamb on an electric grill pan in my garden, it came really delicious, with a barbecue flavour. i used dried rosamary and feta in brine. Basically i used what i had in my larder. served it with Aubergines as suggested, but did oven chips and not couscous..got alot of compliments from my husband... a really good dish. will definately do it again

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• Samantha

  25 October 2008

  Samantha commented on this recipe

  really yummy dish, made as per recipe. will jazz the cous cous up a bit with a few extra herbs and chopped roasted pepper next time. lamb cooking times are good for pink.

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• Middle Donalnd

  23 January 2009

  Middle Donalnd commented on this recipe

  When you say grill, do you mean grill mode in the oven or a grill pan on the stove? If oven, what's the temperature? I am not sure if I got the baking sheet bit - so no oil? Would love to try this recipe but wonder how I can make it.

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• Jayne

  01 March 2009

  Jayne rated and commented on this recipe

  

  I think the key to this recipe is the cut of meat and the cheese. I used a local cut from the butcher and an aged Feta, both more expensive but the flavours were bang on.

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• Pickled Pepper

  01 July 2009

  Pickled Pepper rated and commented on this recipe

  

  Lovely flavours but the lamb needed a bit more cooking time

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Ingredients

• 150ml hot chicken stock fresh, cube or concentrate,
• 100g couscous
• 2 lamb leg steaks, about 350g in total , trimmed
• 100g feta cheese , crumbled
• 10 cherry tomatoes , halved
• 1 sprig rosemary , needles chopped
• a handful flat-leaf parsley , chopped
• ½ lemon

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 150ml hot chicken stock fresh, cube or concentrate,
• 100g couscous
• 2 lamb leg steaks, about 350g in total , trimmed
• 100g feta cheese , crumbled
• 10 cherry tomatoes , halved
• 1 sprig rosemary , needles chopped
• a handful flat-leaf parsley , chopped
• ½ lemon

532 kcalories, protein 49.9g, carbohydrate 28.3g, fat 25.4 g, saturated fat 13.3g, fibre 0.7g, salt 2.54 g

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