BBQ Minty yogurt lamb with nutty couscous recipe

Minty yogurt lamb with nutty couscous
A lovely summer barbecue recipe that's budget-friendly too. Get it on the BBQ.

Serves 4


Takes 10 minutes to make, 8-10 minutes to cook, plus marinating

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

How to make minty yogurt lamb with nutty couscous

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.

© delicious. magazine

Comments

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Nutritional Information

Per serving:
596 kcals
32.1g fat (10.1g saturated)
43g protein
36.9g carbs
3.2g sugar
0.8g salt

Contributed by delicious. magazine

Contributed by delicious. magazine

Tuesday 13 April 2010

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