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How to make Lamb backstraps with Moroccan salad

Yield = 4
Prep time: 1:05
Cook time: 0:10
Total time: 1:15

Ingredients

  • 1/2 cup chopped flat-leaf parsley
  • 1 tablespoon chopped coriander
  • 4 garlic cloves, finely chopped
  • 2 teaspoons harissa (see notes)
  • 1 teaspoon MasterFoods® Thyme Leaves
  • 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

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.