Herby mutton rump steaks with jewelled couscous

We’ve paired our free range mutton rump steaks with a selection of our favourite herbs to create this beautifully fragrant dish. If you haven’t tried mutton before, this recipe is a great place to start. We recommend serving your steaks with zesty couscous and pomegranate seeds.

35 mins

2

Hard

For the steaks:
• 2 Field & Flower mutton rump steaks
• 1 garlic clove, peeled and cut in half lengthways
• A bunch of lemon thyme
• A few sprigs of rosemary

For the couscous:
• 160g couscous
• Coriander, finely chopped
• Mint, finely chopped
• 3 tbsp pomegranate seeds
• ½ tsp sea salt
• Zest & juice of ½ lemon
• 25g sunflower seeds
• Olive oil

1. Preheat the oven to 190°c fan.

2. Rub your steaks with the chopped garlic cloves, then season.

3. Place the steaks fat side down in a hot, oiled frying pan. Sear for about 3 to 4 mins, turning the steaks regularly. Remove them from the pan and place in an ovenproof dish with your garlic and herbs, then cook in the oven for a further 15 mins.

4. While the steaks are in the oven, cook the couscous according to the packet instructions.

5. Stir the remaining ingredients into your couscous and drizzle with olive oil and lemon juice.

6. Once the steaks are cooked to your liking, remove them from the oven and let them rest for 5 mins before serving.