Rosemary Garlic Lamb Steaks With Couscous - Mediterranean

• 1 lb lamb steak
• 1 large lemon
• 250 g couscous
• 2 large bell peppers
• 3 zucchini
• 1 eggplant
• 1 (8 ounce) package fresh mushrooms
• 1 large Spanish onion
• 6 tomatoes, quartered
• 2 tablespoons dried rosemary
• 1 tablespoon oregano
• 1 bulb of garlic
• olive oil

1. Chop all the vegetables into even bite size chunks.
2. Peel the garlic bulb and split with the back of a knife and slice into small dice.
3. Pour olive oil into the bottom of an enamel or metal rasting tray and put in vegetables.
4. Lay lamb steaks onto the top of the vegetables.
5. Squeeze on lemon juice.
6. Sprinkle rosemary and oregano over the lamb and vegetables.
7. Sprinkle over the garlic.
8. Roast in the oven for around 30 minutes until vegetables are soft and lamb is cooked to your liking.
9. Meanwhile prepare couscous, pop in a bowl and cover with boiling water. cover bowl with a clean tea towel. once the couscous has absorbed the water, fluff up with a fork to separate the grains.
10. Serve the couscous, vegetables and lamb.
11. The vegetables are even better the next day and can work well with a tin of tomatoes added and used as a pasta sauce. enjoy.

lamb steak, lemon, couscous, bell peppers, zucchini, eggplant, mushrooms, onion, tomatoes, rosemary, oregano, garlic, olive oil

Taken from www.food.com/recipe/rosemary-garlic-lamb-steaks-with-couscous-mediterranean-277555 (may not work)