Cooking Directions
Serves: 4
Mix the Tracklements Sauces, oil and salt and pepper together and marinade the lamb steaks for 4-6 hours or overnight.
Make up the cous cous according to its instructions, stir in a knob of butter and the pistachios along with a squeeze of lemon and the fresh coriander.
Grill or fry the steaks to your liking, then cut into slices. Squeeze half of the lemon over the top.
Divide the cous cous between 4 plates and place the lamb strips on top, finish with a good squeeze of lemon.
Ingredients
- 2 tbsp Smokin’ Chiptole Sauce
- 2 tbsp Tracklements Quintessential Brown Sauce
- 2 tbsp olive oil
- salt and pepper
- 4 boneless lamb steaks
- 200g cous cous
- knob of butter
- 50g pistachios, roughly chopped
- juice of a lemon
- 50g fresh coriander, roughly chopped
