Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Teriyaki Glazed Lamb Sirloin with Green 'Couscous'

Dinner, Lamb, Sides, VegetablesTove Balle-PedersenComment

We really enjoy eating lamb. But this cut was new to us. Not sure if it would be a tough piece of meat or what. I decided to try to cook it medium, hoping for the best. And it turned out perfect. Clearly not the last time I’m serving lamb sirloin.
I was looking for a non-starchy side, because I want to cut a little back on starchy carbs. This cauliflower couscous was a good replacement for regular couscous. Easy to make, no cooking needed. Next time I will add some kind of fruit, to give it some sweetness.

Recipe inspired by Årstiderne.

Serves 3-4.


  • ¾ - 1 pound lamb sirloin ‘steaks’

  • 100 ml teriyaki-sauce

  • olive oil for frying

Green 'Couscous':

  • 1 bunch kale

  • 1 medium cauliflower

  • 1 preserved lemon , finely diced

  • 1 small handfull almond, dry roasted on a skillet

  • 1 shallots, thinly sliced.


Sear the sirloins on both sides in olive oil. Turn the heat down, and keep cooking to the desired doneness. I cooked it for about 5-8 minted and ended up with medium steaks. Add the teriyaki sauce, and turn the steaks så they are glazed all over. Slice before serving.

While cooking the steaks, wash and trim the kale of the stems, and chop finerly. Wash and grate the cauliflower. Peel and thinly slice the shallots. Mix all the ingredients for the ‘couscous’ putting the almonds on top - set aside.

Plate ‘couscous’ and sliced steaks.