SPICY LAMB STEAKS
Serves 2-3
Serves 2-3
Don't be so sheepish... try this spicy lamb!
Ingredients
- 5ml (1 tsp) harissa paste
- 5ml (1 tsp) tomato puree
- 5ml (1 tsp) honey
- 7ml (˝ tbsp) olive oil
- 2-3 lamb steaks
- 15g (˝oz) butter
- 150g (6oz) favourite mixed vegetables, chopped (eg peppers, courgettes, peas, carrots)
- 1 x 100g or 1 x 110g sachet Ainsley Harriott Spice Sensation
Cous Cous - 170ml (6 fl oz) boiling water
- Salt and freshly ground black pepper
Method
Mix together the harissa paste, tomato puree, honey and oil and spread over the lamb steaks. Leave to marinate for up to 24 hours.
Melt the butter in a medium sized saucepan then add the chopped vegetables, sauté for 5 minutes or until vegetables are tender.
Meanwhile, prepare the Ainsley Harriott Spice Sensation
Cous Cous according to the instructions on the carton. Add the Ainsley Harriott Spice Sensation Cous Cous to the vegetables then pour over the boiling water. Bring to the boil; remove from heat, cover and leave to stand for 5-7 minutes until the liquid has been absorbed.
Cous Cous according to the instructions on the carton. Add the Ainsley Harriott Spice Sensation Cous Cous to the vegetables then pour over the boiling water. Bring to the boil; remove from heat, cover and leave to stand for 5-7 minutes until the liquid has been absorbed.
Meanwhile cook the lamb steaks on a preheated griddle pan for 5-10 minutes, turning once.
Fluff the Cous Cous mix with a fork; if required piping hot, re-heat over a low heat for 1-2 minutes, separating the grains with a fork.
SERVING SUGGESTION: Divide the Cous Cous mix between warmed serving plates and place griddled lamb, sliced, on top. Serve with fresh green salad leaves.
