- 2 lamb leg steaks
- 1 tsp ras el hanut
- A bag of couscous
- 6 purple and orange carrots
- 1 tsp coriander seeds
- 1 lime
- A pinch of chilli powder
- A jar of honey
- A handful of mint
- 2 tbsp olive oil plus extra for cooking
- Sea salt
- 300ml hot water
- Freshly ground pepper
- A couple of plates
- A couple of bowls
- Measuring jug
- Chopping board
- Vegetable peeler
- Knife
- Grater
- Frying pan
- Zester (optional)
- Lemon juicer or fork
- Whisk or fork
- Griddle pan
- Tongs
- 1.
Pop the steaks on a plate. Drizzle a little oil over each one and rub it in. Sprinkle 1 tsp ras el hanut over the steaks. Rub this on both sides. Set aside.
- 2.
Fill and boil the kettle. Place the couscous in a bowl. Add a pinch of salt. Pour over 300ml boiling water and stir well. Cover with a plate and set aside.
- 3.
Peel, then top and tail the carrots. Coarsely grate them into a bowl. Toast the coriander seeds in a dry frying pan till they begin to smell aromatic. Tip them into a bowl.
- 4.
Finely grate the zest and squeeze the juice from the lime. Add to the coriander seeds. Add a pinch of chilli powder and half the honey.
- 5.
Add 2 tbsp olive oil to the bowl. Take a fork and whisk everything together. Taste and add more honey if you think it needs it.
- 6.
Strip the leaves from the mint and chop them. Add them to the carrots. Pour the dressing over the carrots. Stir to mix.
- 7.
Heat a griddle pan till it’s smoking hot. Add the lamb, Cook for 3 mins on each side till seared on the outside but still pink in the middle. Cook for 4 mins for medium and 5 mins each side for well done.
- 8.
Stir the couscous with a fork to fluff up the grains. Serve the steaks with the couscous and carrot salad.
