Lamb Steaks with Lemon Pepper

Lamb and lemon – a marriage made in heaven. (Although this marinade works equally well with beef steaks!)


  • 500g Quality Mark lamb steaks
  • 2 tablespoons lemon pepper seasoning
  • 2 tablespoons chopped lemon or plain thyme
  • ½ cup olive oil
  • 2 teaspoons cider vinegar
  • 1½ tablespoons green peppercorns, crushed

Couscous Salad

  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 cup couscous
  • 2 teaspoons butter
  • ¼ cup currants
  • Grated rind 1 lemon
  • 1 yellow pepper, finely sliced
  • 2-3 handfuls rocket or watercress leaves
  • 2 tablespoons fresh chopped parsley


  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon honey


Combine the lemon pepper seasoning, thyme, olive oil, cider vinegar and green peppercorns in a sealable bag or lasagne-style dish. Add the lamb steaks, toss to coat, cover and leave to marinate for 20 minutes. Alternatively, refrigerate overnight.

Heat a dash of oil in a non-stick pan and cook the steaks on a high heat for 3 – 4 minutes on each side. Alternatively, cook the steaks on a moderately hot BBQ plate. Rest, before serving with the couscous salad.

For the Couscous Salad

In a small saucepan, bring 1 cup of water to the boil with the oil and salt. Stir in the couscous, turn off the heat, cover and leave for 2 minutes. Add the butter and stir with a fork to separate the couscous. Cool.

Toss through the currants, lemon rind, yellow pepper, rocket or watercress and chopped parsley. Shake the dressing ingredients together in a screw top jar and toss through the couscous. Serve with the lamb.

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