Moroccan Lamb Steaks On Couscous would be equally at home on a dinner party table or for a quick midweek meal. The soy-honey-rosemary marinade is so good. I don’t normally think of that flavor combo as Moroccan, but I guess the couscous makes it legit.
4 large boneless lamb steaks
300g/10 oz couscous
600ml hot vegetable stock
Ingredients for the marinade:
1 Tbs soy sauce
1 tsp honey
1 tsp olive oil
1 garlic clove, minced
1 Tbs chopped fresh rosemary
Juice of 1 lemon
1. In a large bowl, mix together all of the marinade ingredients. Add lamb, turn to coat, and refrigerate for one hour.
2. Put the couscous in a bowl and cover with the vegetable stock. Cover and leave for 5 minutes. Uncover and squeeze with the lemon juice. Season with salt and pepper.
3. Grill the lamb for 5 minutes each side. Heat any remaining marinade and serve with the lamb and couscous.
Recipe from BBC Good Food Magazine
I’m thinking if Scott Kaufman, of NY-based band Candlepower, decided he wanted to produce an album and Make It Beautiful he absolutely succeeded. (No doubt in part that some of the album was made in Vermont.) The 2014 release is packed with thoughtful songs all having a lulling effect on me. Fantastic.
“what would it take for you to believe
I’m on your side, on your side
This runaway train is locked from the inside
I go along whenever you’re the one tragedy chooses
I’ll be holding on
I’ll be standing strong till gravity loses”
Check out Candlepower on the band’s Website where you can link to buy the music.