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Lamb Valentine Steaks with Fresh Harissa Couscous and Pickled Red Pepper

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The unique, sharp accompaniments to this delicious Scotch Lamb dish make for a real punchy treat! Warming and light all at the same time, give it a go.

How to cook & Ingredients

30 mins
30 mins - 1 hour
4
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Nutritional information

Energy

504kcal

Fats

32g

of which saturates

7.1g

Carbohydrate

17g

Fibre

5.3g

Protein

35g

Ingredients 

For the steaks:

4 Scotch Lamb Valentine Steaks

1 Lemon Sliced

80ml Olive Oil

For the pickled red pepper:

1 Red Pepper

200ml Water

100ml Cider Vinegar

80g Sugar

10 Pink Peppercorns

½ tsp Coriander Seeds

For the harissa couscous:

1 Aubergine Diced

1 Green Pepper Diced

1 Onion Diced

1 x 200g Tin Chopped Tomatoes

10 Olives Stoned and Halved

2 tbsp Red Wine Vinegar

2 tbsp Harissa Paste

Olive oil for Frying

80g Cooked Giant Couscous

Cooking Method

Steak method

  • Mix the lemon and oil in a bowl and add the steaks. Cover and leave to marinade for 30 mins.

    1
  • Season the steaks and place in a hot pan with a drizzle of oil and sear.

    2
  • Cook for 2-3 minutes on each side.

    3

Pickled pepper method

  • Cut the red pepper into thin strips and add to the pan with the remaining ingredients.

    1
  • Bring to the boil then simmer for around 30 minutes.

    2
  • Remove the pickled peppers and keep aside.

    3

Harissa couscous method

  • Heat the oil in the pan, add the diced aubergine, stir until the oil has reduced.

    1
  • Transfer the aubergine to the oven and cook at 180c for 15 minutes or until golden brown.

    2
  • Sweat the other vegetables in a pan with oil and the harissa for a few minutes. Add the vinegar then the tomatoes, olives, and cooked aubergine. Cook for around 10-15 mins and season.

    3
  • Mix the cooked vegetables together with the giant couscous and add your pickled peppers.

    4
  • Place your cooked valentines on top.

    5
  • Additional garnish – crumbled fete, rocket, pine nuts, herb oil.

    6
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