Garlic & Herb Lamb Steaks

In a medium bowl, combine the lamb leg steaks, garlic & herb seasoning, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Set aside

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the Israeli couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and beef stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Transfer to a large bowl

In a medium frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the lamb and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and zucchini and cook until softened, 4-5 minutes. Stir through the cooked Israeli couscous, balsamic vinegar, basil, baby spinach leaves and crumbled feta. Cook until warmed through, 1 minute. Remove from the heat. Drizzle with a little extra olive oil if desired and season with pepper.