Moroccan Lamb Backstrap on Couscous

Serves 4 portions

Preparation time: 5 minutes

Cooking time: 10 minutes

Ingredients

• 3/4 cup Massel chicken style liquid stock
• 3/4 cup couscous
• 2 tomatoes, roughly chopped
• 1 red onion, diced
• 400g can Coles Chickpeas, drained, rinsed
• 1/2 cup fresh coriander leaves, roughly chopped, plus extra to serve
• 1/2 bunch English spinach, shredded
• 2 tsp finely grated lemon rind
• 1 tbsp extra virgin olive oil
• Lemon wedges, to serve
• 2 tbsp Moroccan seasoning mix
• 2 tbsp fresh coriander leaves, finely chopped
• 2 x 200g lamb backstrap, at room temperature
• 1 1/2 tbsp extra virgin olive oil
• 1 cup plain Greek-style yoghurt
• 1 tbsp lemon juice
• 1 tbsp finely chopped fresh mint

Cooking Instructions 

1. Place stock in a saucepan over high heat. Bring to the boil. Remove from heat. Add couscous. Cover. Set aside for 5 minutes.
2. Meanwhile, make Moroccan lamb: Place seasoning mix and coriander on a board. Mix together. Drizzle lamb with 2 teaspoons oil. Roll in the spice mixture to coat evenly, pressing to secure.
3. Heat 1 tablespoon oil in a frying pan over high heat. Add lamb. Cook for 1 minute 30 seconds on each side and 20 seconds on each end. Transfer to a plate. Cover loosely with foil. Set aside for 4 minutes to rest.
4. Meanwhile, fluff couscous with a fork. Place tomato, onion, chickpeas, coriander, spinach and lemon rind in a bowl. Add couscous. Toss. Season. Drizzle with oil.
5. Make Minted yoghurt: Combine yoghurt, lemon juice and mint in a bowl. Season with salt and pepper.
6. Slice lamb. Place couscous on a serving plate. Top with lamb and drizzle with any resting juices. Sprinkle with extra coriander and serve with yoghurt and lemon wedges.