Spicy Lamb, with couscous salad
Source of Recipe
Australian Table magazine, January 2001
List of Ingredients
- 750g lamb backstraps
- juice of two limes
- 2 cloves garlic, crushed
- salt and ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon tumeric
- 1/4 teaspoon chilli flakes (optional)
- 225ml vegetable stock
- 200g couscous
- 1 small red onion, finely diced
- 1 punnet cherry tomatoes, quartered
- 1/4 cup chopped coriander
- 2 tablespoons olive oil
Instructions
- Place the lamb in a large dish. Combine half the lime juice, garlic, salt, pepper and spices. Rub mixture all over the lamb, and leave for 1 hour.
- Meanwhile, heat the stock until boiling and pour onto the couscous. Let sit for 5 minutes until all the stock has been absorbed. Fluff up with a fork to seperate grains. Add the onion, tomatoes and coriander to the couscous, then add the remaining lime juice and olive oil. Season with salt and ground black pepper.
- Preheat a chargrill pan and grill the lam for 5 minutes on each side, or until cooked to your liking. Leave to rest for 5 minutes before slicing and serving with the couscous salad.
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