Search

Moroccan lamb backstraps with pearl cous cous salad

Moroccan Lamb Backstrap
Tap this switch to stop your Mobile or tablet from sleeping while you are using the recipe

Moroccan Lamb backstraps with Pearl Cous Cous Salad

Easy, delicious and with a North African zing

Ingredients

Lamb

    • 2 x 350g lamb backstraps, trimmed

Marinades

Salad
  • 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
mild
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
Harissa
Harissa

directions

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, Lucas Marulier | Unsplash

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

Scroll to Top