Lemon Pepper Lamb Steaks Recipe

Servings: 4
Prep Time: 45 minutes
Cook Time: 20 minutes

Calling all lemon lovers! This recipe featuring tender New Zealand grass-fed lamb and a bright pop of lemon pepper seasoning is sure to awaken your tastebuds and delight your dining companions. Pair with a colorful couscous salad for a well-rounded meal.

Ingredients:

For the Lamb:

1 lb. New Zealand grass-fed lamb leg steaks (Tip: Look for the Taste Pure Nature logo) 
2 tablespoons lemon pepper seasoning
2 tablespoons fresh thyme, chopped
1/2 cup olive oil
2 teaspoons apple cider vinegar
1 1/2 tablespoons green peppercorns, crushed

For the Couscous Salad:

1 cup couscous
1 cup water
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons butter
1/4 cup currants or raisins
1 lemon, zested
1 yellow bell pepper, julienned
2-3 cups arugula
1/3 cup fresh parsley, chopped

For the Dressing:

3 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon honey

Directions:

1. To a shallow dish with a lid, add the lemon pepper seasoning, thyme, olive oil, apple cider vinegar and green peppercorns. Mix well to combine.
2. Place lamb steaks into the dish and gently toss in marinade to coat. Cover and refrigerate for at least 20 minutes or overnight.
3. When ready to cook, in a non-stick pan, heat a drizzle of oil.
4. Cook lamb steaks on high heat for 3 - 4 minutes per side, or until they reach your desired level of doneness. Once cooked, set aside to rest.

For the Couscous Salad:

5. While the lamb steaks cook, in a small saucepan, combine water, oil and salt, and bring to a boil.
6. To the boiling water, add couscous, turn off heat, cover and leave for 2 minutes.
7. Add butter, stir and set aside to cool.
8. Once cooled, add raisins, lemon zest, yellow pepper, arugula and chopped parsley.
9. In a small mixing bowl, whisk together the dressing ingredients and then pour over the couscous.