Mustard Lamb Steaks with Tomato Couscous and Apple Chutney

Steps

1. Preheat BBQ hot plate or grill to high heat (if using). Pat lamb steaks dry and place in a shallow bowl with 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, grate carrot and finely dice tomato. Roughly chop rocket leaves and set all aside.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook lamb steaks 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, for about 5 minutes to rest before slicing thickly. Reserve any resting juices.
4. While lamb cooks, bring stock and tomato spice mix to the boil in a small pot on high heat. Once boiling turn off heat, add a drizzle of oil along with carrot, couscous and salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
5. Transfer cooked couscous to a large bowl with a drizzle of oil and all remaining tomato couscous ingredients. Mix to combine and season to taste.
6. To serve, spoon tomato couscous into bowls and top with slices of mustard lamb steak and a dollop of apple chutney. Drizzle over any resting juices (if desired).