Lamb Backstrap with Cous Cous & Herbed Yoghurt
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Lamb Backstrap with Cous Cous & Herbed Yoghurt
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
1 cup San Remo couscous
¼ cup diced dried apricots
¼ cup raisins
1L chicken stock
½ bunch parsley, chopped
1 bag baby rocket
1 lemon, juice
½ cup roasted pumpkin seeds
Lamb
1 lamb backstrap
Coles sea salt
Olive oil
Herb Yoghurt
½ bunch parsley, chopped
1 bunch mint, chopped
1 bunch dill, chopped
1 garlic clove, grated
Coles sea salt
Black pepper
Olive oil
Bring the chicken stock to a boil. In a large bowl, combine the couscous, apricots, raisins, and a pinch of salt. Pour the hot stock over the mixture, add a splash of olive oil, and cover. Let it sit for 10 minutes to absorb the liquid.
Season the lamb with sea salt and coat lightly with olive oil. Heat a frypan over medium-high heat and cook the lamb backstraps to your preferred doneness. Allow them to rest for 5 minutes before slicing.
In a small bowl, mix all the herb yoghurt ingredients until well combined.
Uncover the couscous, add the remaining ingredients, and fluff with a fork until light and airy. Season with salt, lemon juice, and olive oil to taste.
Slice the lamb and serve it over the couscous with a generous spoonful of herb yoghurt on top.
