Cooking Time 15 minutes
Ingredients (serves 4)
1 1/2 tsp ground cumin
1 tsp ground sweet paprika
1/4 tsp cayenne pepper
1/4 tsp salt
4 (about 400g) lamb leg steaks
1 tbs olive oil
Roast vegetable couscous, to serve
Method
1. Combine the cumin, paprika, cayenne pepper and salt on a plate. Dip the lamb in the cumin mixture to evenly coat.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the lamb and cook for 3 minutes each side for medium or until cooked to your liking. Remove from heat. Slice the lamb into 2cm-thick strips.
3. Divide the roast vegetable couscous among serving plates. Top with lamb and serve immediately.
Notes
Leftovers: Use the cumin, paprika and cayenne pepper mixed with reduced-fat dairy spread to flavour grilled meats and poultry.
Source
Good Taste - April 2005, Page 56
Recipe by Jane Charlton
Ingredients (serves 4)
1 1/2 tsp ground cumin
1 tsp ground sweet paprika
1/4 tsp cayenne pepper
1/4 tsp salt
4 (about 400g) lamb leg steaks
1 tbs olive oil
Roast vegetable couscous, to serve
Method
1. Combine the cumin, paprika, cayenne pepper and salt on a plate. Dip the lamb in the cumin mixture to evenly coat.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the lamb and cook for 3 minutes each side for medium or until cooked to your liking. Remove from heat. Slice the lamb into 2cm-thick strips.
3. Divide the roast vegetable couscous among serving plates. Top with lamb and serve immediately.
Notes
Leftovers: Use the cumin, paprika and cayenne pepper mixed with reduced-fat dairy spread to flavour grilled meats and poultry.
Source
Good Taste - April 2005, Page 56
Recipe by Jane Charlton
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