Minty yogurt lamb with nutty couscous

Minty yogurt lamb with nutty couscous
  • Serves icon Serves 4
  • Time icon 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
Calories
596kcals
Fat
32.1g (10.1g saturated)
Protein
43g
Carbohydrates
36.9g (3.2g sugar)
Salt
0.8g

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

Method

  1. 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.
  2. 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.
  3. 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.

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