Name: Spiced lamb with dried fig couscous
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 70g yoghurt; 1 tsp ground cardamom; 1.25 gm ground cumin; 60ml olive oil; 4 x 220g lamb backstraps; 180g couscous; 6 medium figs or 8 small dried figs, finely chopped; 82.50 ml roughly chopped mint leaves; 75g pistachio; 1 small garlic clove, crushed; 42.00 gm lemon juice

Spiced lamb with dried fig couscous

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Cozy up with a delicious and easy midweek dinner to ward off the chilly nights.

Ingredients:

70g yoghurt
1 tsp ground cardamom
1.25 gm ground cumin
60ml olive oil
4 x 220g lamb backstraps
180g couscous
6 medium figs or 8 small dried figs, finely chopped
82.50 ml roughly chopped mint leaves
75g pistachio
1 small garlic clove, crushed
42.00 gm lemon juice

Instructions:

Combine the yoghurt, cardamom, cumin, and 1 tablespoon of oil in a bowl. Toss in the lamb until evenly coated.
Preheat a sizzling chargrill or barbecue to high heat. Grill backstraps for 5-8 minutes on each side (adjusting as needed for thickness) until beautifully browned and perfectly cooked. Let them rest for 5 minutes.
In a bowl, mix together couscous and figs. Pour 3/4 cup (185ml) boiling water over the mixture and cover. Let it sit for 5 minutes, then fluff with a fork. Add mint and toasted pistachios, and stir to combine.
Combine the garlic, lemon juice, and remaining oil in a screwtop jar and shake vigorously. Drizzle over the couscous mixture and mix well.
For an elegant presentation, spoon the fluffy couscous into bowls and arrange the succulent sliced lamb on top.

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