Name: Barbecued greek lamb with mint couscous
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Minted couscous; 1 cup (250ml) boiling water; 1/4 cup (150g) couscous; 1/4 cup (35g) sun-dried tomatoes, chopped; 1/4 cup chopped mint; 1 green onion (shallot), chopped; 500 gram lamb backstraps, trimmed; 1/4 cup (60ml) olive oil; 2 lemons, grated rind, juiced; 2 tablespoon chopped parsley; 4 clove garlic, crushed; tzatziki and crusty bread, to serve

Barbecued greek lamb with mint couscous

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

Minted couscous

1 cup (250ml) boiling water

1/4 cup (150g) couscous

1/4 cup (35g) sun-dried tomatoes, chopped

1/4 cup chopped mint

1 green onion (shallot), chopped

500 gram lamb backstraps, trimmed

1/4 cup (60ml) olive oil

2 lemons, grated rind, juiced

2 tablespoon chopped parsley

4 clove garlic, crushed

tzatziki and crusty bread, to serve

Method

1.Place lamb in a shallow dish. Combine remaining ingredients, season to taste and pour over lamb, tossing well to coat. Chill for at least 20 minutes.

2.To make minted couscous, combine water and couscous in a bowl. Stand, covered, for 10 minutes, until all liquid has been absorbed.

3.Preheat a barbecue plate to high. Barbecue lamb backstraps for 3-4 minutes each side, or until cooked to your liking, basting occasionally.

4.Fluff couscous with a fork. Stir in sundried tomatoes, mint and green onion. Slice lamb and serve with couscous, tzatziki and crusty bread.

A splash of balsamic or red wine vinegar may be added to lamb marinade.
Note

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Ingredients

Method

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