adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Harissa lamb steaks with quick rhubarb relish and cinnamon couscous
Harissa lamb steaks with quick rhubarb relish and cinnamon couscous
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your lamb and couscous with tangy homemade rhubarb relish.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 3 tsp harissa seasoning
  • 4 x 175g lamb backstraps
  • 70.95 gm caster sugar
  • 1 cinnamon stick
  • 3cm piece fresh ginger, finely grated
  • 1 tsp mustard seeds
  • 1 small red onion, thinly sliced
  • 1 bunch rhubarb, trimmed, sliced into 2cm pieces
  • 250g packet pearl couscous
  • 510.00 gm salt-reduced chicken stock, warmed
  • 82.50 ml pitted Sicilian olives, chopped
  • 62.50 ml chopped fresh coriander leaves, plus extra to serve
  • Lemon wedges, to serve
Instructions:
  • In a bowl, mix together half of the oil and the harissa. Add the lamb and toss to coat evenly. Let it marinate until needed.
  • In a medium saucepan, combine sugar, 1/3 cup water, cinnamon stick, ginger, mustard seeds, and onion. Stir over low heat until sugar dissolves, about 4 minutes. Increase heat to medium and bring to a simmer. Add rhubarb, cover, and cook for 5 minutes, or until rhubarb is just tender. Remove from heat.
  • Heat the remaining oil in a medium saucepan over high heat. Add the couscous and cook for 6 minutes until lightly browned, stirring occasionally. Sprinkle in the cinnamon and cook for 30 seconds until fragrant. Pour in the stock, bring to a simmer, then lower the heat to low. Cover and simmer for 10 minutes until the couscous is tender. Finally, mix in the olives and coriander.
  • Preheat a chargrill over medium-high heat. Grill lamb for 2 minutes on each side for medium-rare or desired doneness. Let it rest, covered, for 3 minutes before slicing.
  • Plate the couscous and lamb, then generously sprinkle with relish and fresh coriander. Serve with a side of refreshing lemon.

Similar Recipes