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Minty yogurt lamb with nutty couscous

Name: Minty yogurt lamb with nutty couscous
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 8 small lamb leg steaks; 200g Greek yogurt; 2 garlic cloves, crushed; Small bunch of fresh mint, chopped; 250g couscous; 400ml chicken stock, hot; 2 tbsp extra-virgin olive oil; Pared zest and juice of 1 lemon; 2 tbsp chopped fresh flatleaf parsley; 50g hazelnuts, toasted and roughly chopped

Published: 30 Jun 09
Updated: 18 Mar 24

Next time you fancy a lovely summer recipe that’s budget-friendly too, try our minty yogurt lamb with nutty couscous.

Easy
July 2009

Test kitchen approved

Serves 4
Takes 10 min to make, 8-10 min to cook, plus marinating

Next time you fancy a lovely summer recipe that’s budget-friendly too, try our minty yogurt lamb with nutty couscous.

Nutrition: per serving

Calories: 596kcals
Fat: 32.1g (10.1g saturated)
Protein: 43g
Carbohydrates: 36.9g (3.2g sugar)
Salt: 0.8g

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Ingredients

8 small lamb leg steaks
200g Greek yogurt
2 garlic cloves, crushed
Small bunch of fresh mint, chopped
250g couscous
400ml chicken stock, hot
2 tbsp extra-virgin olive oil
Pared zest and juice of 1 lemon
2 tbsp chopped fresh flatleaf parsley
50g hazelnuts, toasted and roughly chopped

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Method

Preheat the grill to high. Place the lamb leg steaks in a bowl with the yogurt, garlic and half the mint. Mix together, season and set aside for 10 minutes to marinate.
Meanwhile, place the couscous in a bowl. Pour over the hot stock, oil and sprinkle with the lemon zest. Cover with cling film and stand for 10 minutes. Fluff up with a fork, then add the lemon juice, remaining herbs and nuts. Season and set aside.
Place the lamb on a grill pan and grill for 4-5 minutes each side until cooked but still a little pink in the middle. Serve with the couscous.