It takes just 15 minutes to make this delicious dukkah lamb with a side of couscous, fetta and red capsicum.
Serves22
Cook time10 mins10 minutes
Prep time5 mins5 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
270g Coles Australian Lamb Leg Steak
2 tbs pistachio dukkah
½ x 300g jar Coles Danish Fetta, drained reserving 2 tbs oil, crumbled
1 cup (200g) Coles Couscous
1 red capsicum, seeded, chopped
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Sprinkle the lamb with the dukkah. Season. Heat 1 tbs of the reserved oil from the fetta in a large frying pan over medium-high heat. Add the lamb and cook for 3-4 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Slice.
Step 2
Meanwhile, place the couscous in a heatproof bowl and pour over 1 cup (250ml) boiling water. Cover and set aside for 5 mins or until the liquid is absorbed. Use a fork to separate the grains.
Step 3
Add the fetta, capsicum and remaining reserved oil from the fetta to the couscous in the bowl. Stir to combine. Season.
Step 4
Divide the couscous mixture evenly among serving plates. Top with the lamb.
