Mustard Lamb Steaks with Tomato Couscous and Apple Chutney

Steps

1. Pat lamb steaks dry and place in a shallow bowl with all remaining mustard lamb steak ingredients. Season with pepper and mix well to coat. Set aside for 10 minutes to marinate.
2. While lamb is marinating, prepare veggies. Dice courgette 1cm; finely dice tomatoes; roughly chop rocket leaves. Set all aside.
3. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook lamb steaks 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for about 5 minutes before slicing thickly. Reserve any resting juices.
4. While lamb is cooking, bring stock to the boil in a medium pot on high heat. Once boiling turn off heat, add courgette, oil, couscous, tomato spice mix and salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
5. When couscous has finished steaming, toss all tomato couscous ingredients in a large bowl with a drizzle of olive oil and season to taste.
6. To serve, pile tomato couscous in bowls and top with mustard lamb steaks and a dollop of apple chutney. Drizzle over any resting juices, if desired.