Marinated lamb backstraps with yoghurt and couscous

4.8

(6)

www.taste.com.au
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Prep Time: 40 minutes

Cook Time: 6 minutes

Total: 46 minutes

Servings: 4

Cost: $12.57 /serving

Marinated lamb backstraps with yoghurt and couscous

Ingredients

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Instructions

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Step 1

Combine the cumin, paprika, garlic, sauce, chutney and 1 tablespoon oil in a bowl. Season. Add lamb, turning to coat, then cover and marinate in the fridge for 30 minutes.

Step 2

Place the couscous in a heatproof bowl. Bring stock to the boil in a saucepan, then add the remaining oil. Pour liquid over the couscous, season, then cover with a tea towel and stand for 5 minutes to absorb.

Step 3

Meanwhile, heat a chargrill pan or barbecue on medium-high. Cook the lamb for 3 minutes each side (or until cooked to your liking). Set aside in a warm place for 5 minutes to rest.

Step 4

Fluff the couscous grains with a fork to separate, then stir in the coriander. Thickly slice the lamb, then drizzle with yoghurt and serve with chutney, couscous and freshly ground black pepper.

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