- Mix onion, salt, lemon zest and juice, oil and coriander seeds. Pour the marinade over the lamb. Turn to coat. Cover and stand for at least 10 minutes or until ready to cook.
- Prepare Couscous according to the packet instructions. Add figs and coriander. Toss through.
- Barbecue the lamb steaks on a moderately-high heat for about 4-5 minutes each side. The lamb should remain pink. Rest a minute or two before serving with the couscous and lemon wedges.
We served ours with a leafy green salad and a yoghurt chilli sauce.