This is what I rustled up for tonight's tea.
Serves 2
2 lamb leg steaks
olive oil
rosemary, chopped
salt and pepper
1 carrot, peeled and cut into batons
1/2 onion, peeled and cut into wedges
baby sweetcorn
cherry tomatoes
Lakeland herb sea salt
packet of cous cous
Put the carrots, onion, baby sweetcorn and cherry toms in a roasting tray, cover with olive oil, rosemary and sea salt and bake in the oven at 200 for about 35 mins.
Cover the lamb steaks in olive oil, salt, pepper and rosemary and griddle for about 5 mins on each side. Leave to rest for a good few minutes before serving.
Make the cous cous as per packet instructions and serve everything together. Simple, quick, easy and very tasty.
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