Woman's Day
Ingredients
Method
1.Place lamb in a shallow dish. Drizzle with half oil, rub in cumin to coat and set aside 5 minutes.
2.Meanwhile, combine couscous and dried figs in a bowl. Pour water over. Set aside, covered, 5 minutes. Fluff with a fork to separate grains.
3.Heat a large frying pan on medium. Cook lamb 5-7 minutes, turning on all sides. Remove from pan. Rest, covered, 5 minutes before slicing thinly.
4.Add onion, mint, extra oil, juice and syrup to couscous. Season. Mix well.Top with lamb. Serve with baby spinach and beets.
Lamb backstrap is tender and juicy, but can be expensive. For a cheaper option, use lamb leg steak, beef ramp or chicken breast. Wrap trimmed baby beets in foil and bake 40 minutes, or until tender. When cool enough to handle, rub of skins and halve or quarter. Or use a can of drained baby beam, to save time.
Note
