Serves 4-6
Lamb Backstraps With Couscous Salad
- Prep Time 25 Minutes
- Cooking Time 35 Min
- Method Direct Heat
Ingredients
- 3 Lamb Backstraps
- 1 Cup Natural Greek Yoghurt, To Serve
- Rub
- 1 Tablespoon Olive Oil
- 1 Tablespoon Ground Cumin
- ½ Tablespoon Ground Coriander
- ½ Tablespoon Paprika
- 2 Garlic Cloves, Crushed
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Allspice
- ½ Teaspoon Fine Sea Salt
- ¼ Teaspoon Ground White Pepper
- ¼ Teaspoon Cayenne Pepper
- ¼ Teaspoon Ground Clover
- Dressing
- ¼ Cup Orange Juice
- 3 Tablespoons Olive Oil
- 2 Tablespoons Red Wine Vinegar
- ½ Teaspoon Fine Sea Salt
- Freshly Ground Black Pepper
- Salad
- 1 Cup Couscous
- 1 Cup Water, Boiling Hot
- ½ Teaspoon Fine Sea Salt
- 2 Tablespoons Butter
- 2 Peaches, Halved, Stoned Removed
- ½ Red Onion, Sliced Finely
- ½ Cup Pistachios, Lightly Toasted
- ½ Cup Fresh Coriander Stems Cut Off
- 1 Pomegranate Cut In Half
Instructions
- In A Large Bowl Mix The Spice Rub Ingredients Together. Add The Lamb Backstraps And Rub The Spice Mixture Into The Flesh Until The Lamb Is Evenly Coated. Set Aside Until Needed.
- Prepare Your Barbecue For Direct Cooking Over Medium-High Heat (200°C To 260°C).
- While The Barbecue Is Heating, Start On The Couscous Salad. Place The Couscous, Hot Water, Salt And Butter In A Medium Sized Bowl. Using A Fork Mix Until Evenly Combined. Cover The Bowl With Cling Wrap And Set Aside For 5 Minutes.
- Place All The Dressing Ingredients Into Jug And Whisk With A Fork Until Well Combined. Set Aside Until Needed.
- Grill The Peaches Flesh Side Down Over Direct Medium-High Heat, With The Lid Closed, For 4 Minutes Or Until Caramelised. Remove From The Grill And Slice Into Quarters.
- Grill The Lamb Backstraps Over Direct Medium-High Heat, With The Lid Closed, For 2-3 Minutes A Side, Or Until Done To Your Liking.
- Remove The Lamb From The Grill And Set Aside To Rest For A Couple Of Minutes.
- Assemble The Salad By Fluffing The Couscous With A Fork. Add The Dressing And Stir Gently. Add The Grilled Peaches, Red Onion, Pistachios And Coriander.
- Using The Back Of A Wooden Spoon Hit The Pomegranates Over The Salad Bowl So The Seeds Fall Out. Gently Stir To Combine The Salad Ingredients.
- Thinly Slice The Lamb And Serve It With The Couscous Salad And Greek Yoghurt.
- Preparation Time: 25 Minutes
- Braai Time: 6-10 Minutes
- Total Time: 35 Min
- Serves: 4-6
- Skill Level: Medium
- Cooking Method: Direct Heat
- Braai Temperature: 200°C-260°C
- Core Temperature: 63°C
- Equipment: Chimney Starter, Snapcheck Thermometer
What Do You Need? Recommened Tools
Chimney Starter
R599.00
Snapcheck Thermometer
R1,199.00
