Lamb Steaks with Yoghurt and Coriander Marinade
- 1 pack Silver Fern Farms Lamb Steaks
- Sea salt and freshly ground pepper to taste
- Zest and juice of a lemon
- 2 cloves garlic, crushed
- ½ tsp ground cumin
- ¼ cup fresh coriander, chopped
- ¼ cup natural yoghurt
Combine marinade ingredients in a bowl. Coat lamb steaks with the mixture and leave to rest for 15 minutes. Wipe excess marinade from the steaks.
Cook the steak on a hot BBQ for 3-4 minutes each side (medium-rare), alternatively use a hot pan. Remove to a plate, cover with tinfoil and leave to rest for 5 minutes.
We recommend slicing lamb across the grain and serve over a vegetable couscous. Drizzle with remaining marinade for extra flavour, and garnish with crumbled feta.