Mad Butcher's Butcher Est. 1971

+09 521 0903



- 4 Lamb steaks
- trimmed
- Salt and freshly ground pepper for seasoning
- ½ teaspoon ground coriander
- 1 teaspoon dried turmeric
- 1 teaspoon paprika
- 1 eggplant
- cut into 1cm slices
- Oil
- 3 courgettes
- sliced lengthways
- 2 red onions
- sliced thinly
- 1½ cups spinach
- chopped
- 2 cloves garlic
- chopped
- 1½ cups Israeli couscous
- 1½ cups Campbell’s Real Stock – Salt Reduced Chicken
- 1 cup cherry tomatoes
- halved
- ½ cup flaked almonds
- ½ cup feta
- crumbled
- 1 tablespoon lemon juice
- ½ cup plain unsweetened yoghurt
- 1 tablespoon chopped fresh soft herbs
- such as mint or coriander
Serves : 5
Cooking time: 45



Season the lamb steaks on both side with the coriander, turmeric and paprika. Heat 1 tablespoon of oil in a frying pan over a high heat, and cook steaks for a few minutes each side until medium rare. Rest for 7-10 minutes before slicing.


While the steaks are resting, heat a large frying pan over medium-high heat. Brush the slices of eggplant with oil, season with salt and pepper and fry for a few minutes each side until golden brown. Set aside. In the same pan, heat a little oil over medium high heat. Add the courgette, red onion, spinach and garlic and sauté until tender. Set aside. Cook the couscous according to the directions on the packet, using the stock instead of water. Cool slightly, and then combine in a large bowl with the roasted vegetables, tomatoes, almonds and feta. Mix the lemon juice, yoghurt, and fresh herbs together in a bowl and season.

To serve

Place slices of eggplant on each plate. Top with the couscous salad and the sliced lamb. Drizzle with the yoghurt dressing and sprinkle with coriander.


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