Lamb Steaks with Spicy Tomato Ketchup and Fruity Brown Sauce


8 tbsp Tracklements Spicy Tomato Sauce
2 tbsp Tracklements Fruity Brown Sauce
2 tbsp olive oil
Salt and pepper
4 boneless lamb steaks
200g cous cous
Knob of butter
50g pistachios, roughly chopped
Juice of a lemon
50g fresh coriander, roughly chopped


Mix the Tracklements Sauces, oil, salt and pepper together and marinade the lamb steaks for 4-6 hours or overnight. 

Make up the cous cous according to its instructions, stir in a knob of butter and the pistachios along with a squeeze of lemon and the fresh coriander.

Grill or fry the steaks to your liking, then cut into slices. Squeeze half of the lemon over the top. 

Divide the cous cous between 4 plates and place the lamb strips on top, finish with a good squeeze of lemon.

Serves 4