Thursday, 29 June 2017

pan fried lamb steaks with rosemary & mint butter and cous cous.


Founded in the beautiful region of Tuscany, Bertolli pride themselves on their love of authentic Italian cooking and great quality ingredients. Their latest addition, Bertolli with Butter and Olive Oil, is a rich blend of butter and specially selected olive oil. From everyday cooks to seasoned chefs, the new addition to the Bertolli family is the ideal fridge staple. 

The high burn point makes it perfect for pan frying and making sauces - however you prefer to get creative in the kitchen! The versatile butter block gives the subtle taste of butter whilst being able to withstand hot temperatures without burning. So I put it to the test with a recipe which combines all of these – pan fried lamb leg steaks, buttery vegetable cous cous and a homemade fresh mint and rosemary butter to finish. So how did I get on


Shopping list.
♥ 50g Bertolli with Butter and Olive Oil, plus extra for cooking
Fresh mint
♥ Dried rosemary
♥ 120g cous cous
Your favourite vegetables; I used diced red peppers, cucumbers and red onion
♥ Vegetable stock cube 
♥ Two good quality lamb leb steaks
Rocket to serve, optional



Step one. Make the homemade rosemary and mint butter block by mixing the butter with the chopped mint and rosemary. Roll out between cling film and set aside in the freezer to chill down

Step two. Add your cous cous to a bowl with the vegetable stock cube and a knob of butter. Pour over boiling water until it is submerged. Stir and set aside.

Step three. Meanwhile, cook off any veg in a small pan. In this case I cooked the red onions off for five minutes in the butter, but left the crunchy red pepper and cucumber raw. Add to the cous cous mix.

Step four. When you're ready to cook the lamb, take your flavoured butter out of the freezer and use a cutter to make fancy circles

Step five. Take a frying pan or griddle pan and put the heat on medium - high. Add in a knob of Bertolli with Butter and Olive Oil. When it is melted and bubbling, cook your lamb leb steaks to your liking. Add seasoning should you wish!

Tip: Cook 3 minutes per side for rare and 4 minutes for medium rare.

Serve up immediately on the cous cous with extra salad, the butter portion and a spring of mint. Yummy! 


Bertolli with Butter and Olive Oil gave my lamb steaks a lovely glossy finish and enhanced the taste and texture. It was a pleasure to cook my buttery vegetable cous cous with and was the perfect base for homemade flavoured butter. A win from me!

In collaboration with Bertolli

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