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Lamb Steaks with Lemon Pepper

Lamb Steaks with Lemon Pepper
  • Serves: 4
  • Prep: 45 mins
  • Cook: 20 mins
  • Cut: Primal leg muscles


  • 500g lamb steaks
  • 2 Tbsp lemon pepper seasoning
  • 2 Tbsp chopped lemon or plain thyme
  • ½ cup olive oil
  • 2 tsp cider vinegar
  • 1½ Tbsp green peppercorns, crushed
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1 cup couscous
  • 2 tsp butter
  • ¼ cup currants
  • Grated rind 1 lemon
  • 1 yellow pepper, finely sliced
  • 2-3 handfuls rocket or watercress leaves
  • 2 Tbsp fresh chopped parsley
  • 3 Tbsp lemon juice
  • 3 Tbsp olive oil
  • 1 Tbsp honey


  1. 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.
  2. 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.

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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  © 2013 Alliance Group

  © 2013 Alliance Group