Mix the Tracklements Sauces, oil and salt and pepper together and marinade the lamb steaks for 4-6 hours or overnight.
Make up the cous cous according to its instructions, stir in a knob of butter and the pistachios along with a squeeze of lemon and the fresh coriander.
Grill or fry the steaks to your liking, then cut into slices. Squeeze half of the lemon over the top.
Divide the cous cous between 4 plates and place the lamb strips on top, finish with a good squeeze of lemon.