Greek Lamb Steaks with New Season Asparagus & Mint Pesto

Greek Lamb Steaks with New Season Asparagus & Mint Pesto

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, October 13, 2019.
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Ingredients

Lamb

  • 1 pack lamb rump steaks
  • 1 pack Greek herbs

Couscous

  • 1 pack pearl couscous
  • 1 pack green beans
  • 1 bunch asparagus, woody ends trimmed & cut in half
  • 1 bunch mint, roughly chopped
  • 2 Tbsp mint pesto

To Serve

  • 2 Tbsp Almonds
  • Balsamic glaze

Steps

  1. Before you start, bring a pot of salted water to the boil with the lid on.
  2. Cook Lamb. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Pat lamb dry and rub with Greek herbs and a drizzle of oil. Cook in pan for 3-4 minutes, each side, for medium (depending on thickness), or until cooked to your liking. Wrap in foil to rest.
  3. Meanwhile, cook couscous & prep veggies. Add couscous to pot of boiling water and cook for 10 minutes. Add green beans and asparagus and cook a further 3 minutes, until beans, asparagus and couscous are tender. Drain well, toss with mint and mint pesto and season to taste.
  4. Serve couscous and veggies with lamb, almonds and balsamic glaze.

Nutritional Information

Energy 2758 kj
659 kcal
Protein 38.3g
Carbohydrate 53.2g
Fat 32.0g