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Cinco de Mayo Recipes
Chargrilled Lamb with Oregano
By The Vibrant Rioja
INGREDIENTS
4 large or 8 small lamb leg steaks
2 garlic cloves, finely chopped
2 tbsp olive oil
2 tbsp chopped fresh oregano
1 cup couscous
1 and 1/2 cups hot vegetable stock
handful chopped fresh herbs ie. coriander, parsley, mint
salt and freshly ground black pepper
For: 4 servings.
PREPARATION
1. Put the lamb leg steaks in a shallow, non-metallic bowl.
Mix the garlic, oil and oregano together and season with salt
and pepper. Pour over the lamb steaks and turn them to coat
in the mixture. Cover and set aside for 20 minutes.
2. Meanwhile, put the couscous in a bowl
and pour over the vegetable stock. Leave to stand for 10 minutes.
Heat a griddle pan until hot.
3. Remove the lamb steaks from the marinade
and lay them on a pan. Cook for 4-5 minutes each side, until
just slightly pink in the center.
4. Stir the herbs into the couscous and
divide between four serving plates. Place the lamb steaks on
top. Pour the marinade into the pan and allow to bubble for
a few minutes. Pour over the lamb and couscous to serve.
Tip: You can vary the flavor
of this dish by using different herbs to marinate the lamb,
such as rosemary, basil or mint.
Recipe By: The Vibrant Rioja campaign,
which works to promote the region of Rioja, Spain in the U.S.
www.vibrantrioja.com
