Name: Lamb backstraps with Moroccan salad
Prep time: 65 min
Cook time: 10 min
Total time: 75 min
Yield: 1
Cuisine: moroccan
Ingredients: 125.00 ml chopped flat-leaf parsley; 20.00 ml chopped coriander; 4 garlic cloves, finely chopped; 2 tsp harissa (see notes); 1 tsp thyme leaves; 125ml olive oil; 60ml lemon juice; 5.00 gm ground cumin; 2 x 350g lamb backstraps, trimmed; 100g couscous; 20.00 ml harissa; 100ml olive oil; 21.00 gm lime juice; 20.00 ml coriander leaves, chopped, plus whole leaves to serve; 20.00 ml 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

Lamb backstraps with Moroccan salad

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Prep Time:
65 minutes

Cook Time:
10 minutes

Total Time:
75 minutes

Grilled Moroccan lamb paired with vibrant salad to elevate your BBQ experience.

Ingredients:

125.00 ml chopped flat-leaf parsley
20.00 ml chopped coriander
4 garlic cloves, finely chopped
2 tsp harissa (see notes)
1 tsp thyme leaves
125ml olive oil
60ml lemon juice
5.00 gm ground cumin
2 x 350g lamb backstraps, trimmed
100g couscous
20.00 ml harissa
100ml olive oil
21.00 gm lime juice
20.00 ml coriander leaves, chopped, plus whole leaves to serve
20.00 ml 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

Instructions:

Create a flavorful marinade by mixing parsley, coriander, garlic, harissa, thyme, olive oil, lemon juice, and cumin in a bowl. Coat the lamb with the mixture, then refrigerate for a minimum of 1 hour or overnight for optimal flavor infusion.
Prepare the couscous by placing it in a heatproof bowl. Pour 1/2 cup (125ml) boiling water over it, cover, and let it sit for 5 minutes. Fluff it up with a fork and let it cool. In a separate bowl, mix harissa, 1/3 cup (80ml) olive oil, lime juice, chopped coriander, and mint. Season the mixture and set it aside.
In a small frypan, heat the remaining oil over medium-high heat. Cook the almonds, turning occasionally, for 1-2 minutes until they turn golden. Drain on a paper towel and season with sea salt.
Preheat barbecue or chargrill pan over medium-high heat. Cook lamb for 2-3 minutes on each side for medium doneness or until cooked to your preference. Rest for 5 minutes before serving.
Place lettuce elegantly on a platter, layer with couscous and almonds before generously drizzling the dressing. Sprinkle with additional mint and coriander leaves along with spring onions. Slice lamb thickly and serve alongside the vibrant salad.

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