Recipes

Ingredients

•  4 lamb steaks

• 3 tbsp Worcestershiresauce

• 1 tbsp lemon pepper*

• 1 tbsp bush spices*

• juice of 1 lemon

• 250g Vaalia Low Fat Natural Yoghurt

• 1 Lebanese cucumber

• 1 spring onion

• 1 tsp of minced garlic

• 1 tbsp olive oil

• 10 cherry tomatoes

• 1/2 red onion

• 200g (1 cup) cous cous

  * available in the herb and spice aisle of supermarkets                                                                                              

Directions

1. Marinate the lamb steaks in worcestershire sauce, lemon pepper, bush spices and lemon juice. Leave aside for an hour.
2. To prepare the tzatziki, chop cucumber into small cubes, drain well and mix with 250g of Vaalia Low Fat Natural Yoghurt. Add in chopped spring onion, minced garlic, salt and pepper to taste. Set aside.
3. Cook the lamb steaks in one tablespoon of olive oiluntil they are medium rare (or cooked to your liking) and finely slice them into thin pieces. These can be served warm or cold.
4. Prepare one cup of cous cous according to the instructions on pack. Chop up half a red onion and the cherry tomatoes and mix in with the cous cous.
5. Spoon the cous cous onto plates and gently place the sliced strips of lamb steak on top. Place some tzatziki on the side of each plate, or as preferred.