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Katie Proctor

Lamb Backstraps with Couscous Salad

  • People

    Serves 4

  • Prep Time

    15 min.

  • Barbecue Time

    25 min.

People
Serves 4
Prep Time
15 min.
Barbecue Time
25 min.

the Ingredients

Strap2
  • 3 Lamb backstraps
  • 1 cup natural Greek yoghurt, to serve

Spice 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 cloves

Dressing

  • ¼ cup orange juice
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper

Couscous 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

  • 01 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.
  • 02 Prepare your barbecue for direct cooking over medium-high heat (200°C to 260°C).
  • 03 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.
  • 04 Place all the dressing ingredients into jug and whisk with a fork until well combined. Set aside until needed.
  • 05 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.
  • 06 Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 4 minutes or until caramelised. Remove from the grill and slice into quarters., with the lid closed, for 2-3 minutes a side, or until done to your liking.
  • 07 Remove the lamb from the grill and set aside to rest for a couple of minutes.
  • 08 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.
  • 09 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.
  • 10 Thinly slice the lamb and serve it with the couscous salad and Greek yoghurt.
Ingredients
Instructions

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