Moroccan Lamb Steaks

Tender lamb steaks are given a Moroccan twist in this low-fat and simple recipe.

The ingredient of Moroccan Lamb Steaks

• 1 1 2 teaspoons ground cumin
• 1 teaspoon ground sweet paprika
• 1 4 teaspoon masterfoodsu00ae ground cayenne pepper
• 1 4 teaspoon salt flakes
• 4 about 400g lamb leg steaks
• 1 tablespoon olive oil
• 1 red capsicum halved deseeded thinly sliced
• 1 green zucchini halved crossways cut lengthways into thin strips
• 1 brown onion halved cut into wedges
• 1 tablespoon olive oil
• 190g 1 cup couscous
• 435ml 1 3 4 cups boiling water
• 2 tablespoons fresh continental parsley leaves

The Instruction of moroccan lamb steaks

• make roast vegetable couscous preheat oven to 220c line a large baking tray with non stick baking paper place the capsicum zucchini and onion on the tray drizzle with oil and toss to coat bake on top shelf of preheated oven for 20 minutes or until golden brown
• place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork cover and set aside for 5 minutes or until all the liquid is absorbed stir with a fork to separate the grains add the capsicum mixture and parsley and stir to combine taste and season with salt
• combine the cumin paprika cayenne pepper and salt on a plate dip the lamb in the cumin mixture to evenly coat
• 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
• divide the roast vegetable couscous among serving plates top with lamb and serve immediately

Nutritions of Moroccan Lamb Steaks

calories: 167 3 calories
calories: 8 5 grams fat
calories: 2 5 grams saturated fat
calories: 0 5 grams carbohydrates
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calories: 22 grams protein
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