Moroccan Lamb Steaks with Red Pepper Salsa


Prepare the couscous according to the packet instructions.

Brush the lamb steaks with olive oil. Mix the spices together and roll the lamb in to them to coat well on both sides.

Heat a frying pan or griddle pan over a medium-high heat until hot. Add the lamb and cook for 3-4 minutes on each side until cooked to your liking. Remove from the pan and keep warm.

Reduce the heat to medium and add a drizzle of olive oil to the same pan. Add the onion, garlic and pepper and cook for 2 minutes. Squeeze over the orange juice, add the apricots and cook for 1 minute. Add the chopped parsley and stir. Pour any resting juices from the lamb into the salsa, taste and season with salt and pepper.

Slice the lamb into 1-2 cm slices. To serve, spoon the couscous onto a serving plate, arrange the lamb slices on top of the couscous and top with the salsa. Enjoy!



  • 1 x packet of Ainsley Moroccan Medley Couscous
  • 2 tbsp olive oil
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • ¼ tsp chilli powder
  • 2 lamb leg steaks
  • 1 small red onion, finely diced
  • 1 whole roasted red pepper, from a jar
  • 1 clove of garlic, finely chopped
  • juice of ½ an orange
  • 3-4 soft dried apricots, finely chopped
  • handful flatleaf parsley, roughly chopped
  • sea salt and freshly ground black pepper