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Easy, delicious and with a North African zing

Moroccan Lamb backstraps with Pearl Cous Cous Salad

What you will need


    • 2 x 350g lamb backstraps, trimmed
not so mild
  • 1/2 cup chopped flat-leaf parsley
  • 1 tablespoon chopped coriander
  • 4 crushed garlic cloves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 cup (125ml) olive oil
  • 1/4 cup (60ml) lemon juice
  • 3 teaspoons ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon ground caraway
  • 1 teapoon mild paprika
  • 1 teaspoon spoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1/2 cup (100g) pearl couscous
  • 1/2 cup (125ml) boiling chicken masterstock or water
  • 1 tablespoon harissa
  • 120ml olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon chopped coriander leaves, leave some whole leaves to serve
  • 1 tablespoon chopped mint leaves, likewise, leave some whole leaves to serve
  • 100g whole almonds (blanched or skin on)
  • 4 thinly sliced spring onions
Moroccan Lamb Backstraps


1. marinate the lamb

  • Combine your chosen marinade in a bowl. Add lamb and mix it together. Chill for an hour or overnight or if you are time poor, just mix it and go.

2. cook the pearl cous cous

  • Heat a small saucepan over medium heat with 1 tablespoon of olive oil.
  • Cook for 2-3 mins then add stock or water, cover, cook for another 16 mins until soft.

3. meanwhile toast the almonds

  • Heat a small frypan over medium-high heat and toast almonds, turning, for 1-2 minutes until golden. 
  • Remove from the heat, allow to cool and season with salt.

4. Preheat the barbecue or frying pan to high heat

  • Cook lamb to your liking.
  • Remove from heat and set aside to rest for the same amount of time you cooked it for.

5. combine all the salad ingredients in a bowl

  • Mix it well.

6. serve

  • Arrange the salad on a dish.
  • Slice the lamb in thick pieces or leave whole and arrange on top of the salad.
  • Top with the extra mint, coriander leaves and spring onions.

Photo Credits:      Kyriacos Georgiou | Unsplash, Lucas Marulier | Unsplash

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