Lamb Steaks with Lemon Pepper

Lamb Steaks with Lemon Pepper

The refreshing spicy lemon pepper marinade works wonders to the lamb steaks! You will find another lovely dimensions to the Lamb menu.   Serve with a character couscous salad which has sweet currants and herbs. Enjoy.


  • 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

How to make

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.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.