Lamb with Nectarines & Cumin Couscous

Lamb with Nectarines & Cumin Couscous   

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Serves 4

4 lean lamb steaks

freshly ground black pepper

225g couscous (dry weight)

juice of 1 lemon

2 tsp cumin seeds, toasted

2 nectarines, halved, stoned and chopped

fresh coriander, chopped

Spray the lamb with spray oil and roll into black pepper.

Put the couscous in a large bowl and pour over 250ml boiling water or stock.  Cover with a tea twoel and leave for 5 mins.  Add the lemon juice, some pepper and the toasted cumin seeds.  Stir to combine.  Add the nectarines and coriander & toss gently to mix, set aside.

Heat a griddle pan and cook the lamb for about 6 mins, turning to brown evenly.  (or cook on the george or grill them) Remove from the pan and rest for 5 mins.

Slice the lamb thinly and serve with the fruity couscous.