Hot Harissa Lamb with Couscous
Preparation time: 5 minutes
Cooking time: 5 minutes
4 Tasman Lamb Leg Steaks (about 600g in total)
4 tbsp harissa paste
120g bag herb salad
2 tbsp demerara sugar
Spoon 1 tablespoon harissa into a jug, fill with 400ml boiling water, then pour over the couscous in a large serving bowl. Cover and stand for 5 minutes. Fluff with a fork, then empty the salad on top.
Heat a frying pan. Season lamb, then fry for 1 minute each side. Mix sugar and remaining harissa together, then spread over the lamb. Cook for 2 more minutes on each side, remove from pan and rest for 5 minutes. Add a splash of water to the pan, then boil to make a sauce. Slice lamb and serve on top of the salad with the sauce drizzled over.