Two very good friends of mine just got engaged, and I wanted to cook something a little special for them to celebrate when they were over for dinner tonight. Also a little thank you for asking me to be maid of honour. :-)
Over a glass of prosecco, we ate lamb steaks that I’d had marinating in a mix of yoghurt, garlic, turmeric, fennel and coriander for a couple of days, along with a fragrant couscous with plenty of fresh herbs, feta and lemon and rosemary and honey roasted carrots.
You’ll have to take my word on this one as it was more important to enjoy the evening that snap every bite of the meal with my phone.. This is a nice was to cook lamb. Having never cooked lamb steaks before, I wondered whether they’d be succulent, how long they’d need cooking…. None of which was explained in Nigel Slater’s recipe! I treated them like I would a beef steak, although increased the cooking time slightly as rare lamb isn’t really the same as rare beef! The texture was exactly like beef steak, meaty and tender thanks to resting. And juicy thanks to the yoghurt marinade. But with the distinctive (and for my money more flavoursome) taste of lamb.
The herby, fresh and slightly salty (from the feta) couscous was the perfect partner.
You will need:
For the lamb:
4 organic lamb steaks
1 big clove of garlic, crushed
1/2 tspn fennel seeds
1 tspn coriander seeds
1 tspn turmeric
250g natural yoghurt
Salt and black pepper
For the herbed couscous
200g fine couscous
200g giant/pearl couscous
Large handful Parsley leaves, finely chopped
Small handful Dill leaves, finely chopped
Small handful Mint leaves, finely chopped
Juice of 1/2 lemon
1 – Grind the fennel and coriander seeds and tip into a dish along with the garlic, turmeric, seasoning and yoghurt
2 – Mix the yoghurt and spices together and plunge the lamb steaks into it, ensuring they are well covered; cover and leave in the fridge to marinate for a while. I left them for two nights but am sure one would do it!
3 – Prepare the couscous; cooks the fine grain and giant couscous as per packet instructions and combine once fluffy/cooked
4 – Stir the herbs, feta and a good 3 tablespoons of good quality olive oil, plus seasoning to taste, into the couscous; set aside until ready to serve
5 – Heat some oil in a large frying pan over a medium high heat; add the lamb steaks, ensuring each had a generous yoghurt coating
6 – Fry for around 4 minutes on each side until pink but not raw in the middle; set aside to rest on a board for 6 minutes or so and cover loosely with foil
7 – Serve the lamb steaks whole or sliced into strips (as I did) with the couscous and some carrots roasted with rosemary, honey and za’atar