Serves: 4

Preparation Time: 10 minutes

Marinating Time: 30 minutes +

Cooking Time: 15 Minutes

Ingredients:

500g lamb sirloin steak or backstrap, trimmed of all visible fat

2 cups Campbell’s Real Stock – Salt Reduced Vegetable

1 teaspoon dried rosemary

2 red capsicums, cut into quarters and seeds removed

2 zucchini, cut into quarters lengthways

4 corn cobs, still in their husks

1 cup cous cous

1/2 cup semi dried tomatoes without oil, roughly chopped

1/4 cup pitted kalamata olives, roughly chopped

Method:

1. Place lamb in a bag with 1/2 cup Campbell’s Real Stock and rosemary. Allow to marinate for at least 30 minutes, but preferably longer, even overnight.
2. Heat char grill or BBQ. Place capsicum, zucchini and corn over the heat and cook, turning frequently. Roughly chop half the capsicum and zucchini. Set aside the remaining vegetables to keep warm.
3. Remove lamb from marinade and cook until desired, turning once during the cooking and brushing with the marinade during the cooking. Remove from the heat, cover and allow to stand.
4. Place remaining Campbell’s Real Stock in a medium saucepan and bring to the boil. Remove from the heat and stir in cous cous, chopped capsicum and zucchini, tomatoes and olives. Cover and allow to stand for 5 minutes.
5. Toss cous cous with a fork before serving with the sliced lamb and the rest of the vegetables

Nutritional Information per Serve: Energy 1931kJ, Protein 37g, Fat 7.2g, Saturated Fat 2.4g, Carbohydrate 57g, Fibre 7.1g, Sodium 633mg

 Recipe and image kindly provided by Campbell Arnotts, visit their website for more delicious recipes