Lamb steaks with feta, tomato & rosemary

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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

  tinks13 rated this recipe

  

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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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• Petit_Josephine

  11 October 2009

  Petit_Josephine rated and commented on this recipe

  

  Really very nice, the flavours work brilliantly. I would agree that if you don't like the middle of your lamb pink to give it slightly more time under the grill. Also, I used rump steaks and whilst delicious I found I didn't have much room to put the tomatoes and feta on top, it was a delicate balancing act! Pick steaks with a wide surface area ;).

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• lowri

  14 April 2010

  lowri commented on this recipe

  Gorgeous, simple dish. will definately do again. Lamb was perfectly pink and tender. Salty feta works well with lamb and the tomatoes break down and become very juicy. Probably would also jazz up the cous cous slightly when doing it again.

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• Teacake

  19 April 2010

  Teacake rated and commented on this recipe

  

  This was absolutely delicious, the meat was so tender and juicy! We used oak-aged Feta and normal cherry tomatoes which worked really well. We also added toasted pine nuts which made the dish extra tasty, and would consider adding some peppers on the side next time to add a bit more colour. The toppings became more of a side accompaniment on my partner's plate as his steak was a bit of an abnormal shape (not that this was a problem!), so we'd advise buying the roundest steaks with the most surface area possible if you're keen on presentation! :) We'll definitely be making this dish again!

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• Sal

  23 June 2010

  Sal rated this recipe

  

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• Manders

  16 August 2010

  Manders rated and commented on this recipe

  

  The melty feta with the lamb and bursting tomatoes was delicious. I did bake my steaks on a foil tray instead of grilling though and I found it impossible to pile the feta and the tomatoes on top. But putting the feta on for the last few minutes and just cooking the tomatoes alongside in the tray didn't make any difference to how much we liked it. Ate every last bite and will make it again and again.

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• TINA

  13 April 2013

  TINA rated and commented on this recipe

  

  This was really good but next time will put the feta on the lamb and roast the tomatoes. As i did struggle to place all the mixture on the lamb but the flavours are lovely.

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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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