Beef Family friendly Main

Lamb backstraps with Moroccan salad

Name: Lamb backstraps with Moroccan salad
Prep time: 65 min
Cook time: 10 min
Total time: 75 min
Yield: 4
Ingredients: 1/2 cup chopped flat-leaf parsley; 1 tablespoon chopped coriander; 4 garlic cloves, finely chopped; 2 teaspoons harissa (see notes); 1 teaspoon dried thyme; 1/2 cup (125ml) olive oil; 1/4 cup (60ml) lemon juice; 2 teaspoons ground cumin; 2 x 350g lamb backstraps, trimmed; 1/2 cup (100g) couscous; 1 tablespoon harissa; 100ml olive oil; 1 tablespoon lime juice; 1 tablespoon coriander leaves, chopped, plus whole leaves to serve; 1 tablespoon mint leaves, chopped, plus whole leaves to serve; 100g whole blanched almonds; 2 butter lettuces, leaves separated; 6 spring onions, thinly sliced on an angle

1 rating

1h 05m

10m

Jump to recipe

by delicious. team

delicious. team

Oct 03, 2015

Serve Moroccan flavoured lamb with a zesty salad to match. It will spice up your barbecue.

1/2 cup chopped flat-leaf parsley
1 tablespoon chopped coriander
4 garlic cloves, finely chopped
2 teaspoons harissa (see notes)
1 teaspoon dried thyme
1/2 cup (125ml) olive oil
1/4 cup (60ml) lemon juice
2 teaspoons ground cumin
2 x 350g lamb backstraps, trimmed

Moroccan salad

1/2 cup (100g) couscous
1 tablespoon harissa
100ml olive oil
1 tablespoon lime juice
1 tablespoon coriander leaves, chopped, plus whole leaves to serve
1 tablespoon mint leaves, chopped, plus whole leaves to serve
100g whole blanched almonds
2 butter lettuces, leaves separated
6 spring onions, thinly sliced on an angle

Method

1.

For marinade, combine parsley, coriander, garlic, harissa, thyme, olive oil, lemon juice and cumin in a bowl. Add lamb and turn to coat. Chill for at least 1 hour or overnight.
2.

For the salad, place the couscous in a heatproof bowl. Pour over 1/2 cup (125ml) boiling water, cover and set aside for 5 minutes, then fluff up with a fork. Cool. Combine harissa, 1/3 cup (80ml) olive oil, lime juice and chopped coriander and mint. Season, then set aside.
3.

Heat remaining oil in a small frypan over medium-high heat and cook almonds, turning, for 1-2 minutes until golden. Drain on paper towel and season with sea salt.
4.

Preheat barbecue or chargrill pan to medium-high heat, then cook lamb for 2-3 minutes each side for medium or until cooked to your liking. Remove from heat and set aside to rest for 5 minutes.
5.

Arrange lettuce on a platter, top with couscous and almonds, and drizzle with the dressing. Scatter with extra mint and coriander leaves, and spring onions. Thickly slice lamb and serve with salad.