- 500 g lamb (rump steak)
- 3⁄4 cup breadcrumbs
- 1⁄8 cup dried mint
- 1 teaspoon garlic
- 1⁄4 teaspoon salt
- 1 1⁄8 tablespoons melted butter
- 2 -3 tablespoons Dijon mustard
- cooking spray
- 2 1⁄4 cups chicken stock
- 1 1⁄2 cups couscous
- 2 carrots (cut into little squares)
- 1⁄2 tablespoon butter
Directions See How It's Made
- Brown meat after grinding some salt on it (this should not be long at all, the meat should still be VERY rare at this stage, works well if the meat is still a little frozen) 1-2 minutes each side on low heat.
- Meanwhile, get the stock and the carrots heating up in a large saucepan on low heat.
- Remove meat from the pan (if you use gas, turn off the stove) and place on a plate big enough for all of it.
- Mix crumbs, mint, garlic and butter well; so that the moisture is evenly distributed.
- Liberally coat one side of the meat with the mustard, spreading it as evenly as possible.
- Pour half of the bread mix over the meat and use a fork to press it into the mustard.
- Turn the meat over carefully and repeat for the other side.
- When you are ready to fry the steaks, turn the gas back on for your pan, and turn up the heat on the stock so that it boils (at this point you want about 10 minutes cooking time, 5 of which will be for the couscous).
- Spray the pan with a light coat of the oil and put the steaks in, cooking on medium heat.
- When the stock is boiling (hopefully about 5 minutes) flip the steaks carefully so that the mixture stays put and turn off the heat in the saucepan.
- Add the couscous and the butter and mix through with a fork then cover and let sit for 5 minutes.
- By this point in time the lamb should be medium rare/rare depending on how well you browned it.
- Fluff up the couscous and dish it out, then serve the lamb on top.