Name: Char-grilled lamb with pistachio and fig couscous
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 6 200g lamb backstraps, trimmed; 2 tablespoon olive oil; 2 clove garlic, crushed; 2 tablespoon moroccan spice mix; 2 cup (500ml) chicken stock; 1 teaspoon sea salt; 2 tablespoon olive oil; 2 cup (400g) couscous; 1 tablespoon finely grated lemon rind; 2 tablespoon lemon juice; 1 (170g) red onion, finely chopped; 1/2 cup (70g) pistachios; 1/2 cup (100g) coarsely chopped dried figs; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 80 gram baby spinach leaves; lemon wedges, to serve

Char-grilled lamb with pistachio and fig couscous

Fig and pistachio couscous and baby spinach leaves make the perfect bed for tender, char-grilled lamb backstraps.

Ingredients

6 200g lamb backstraps, trimmed

2 tablespoon olive oil

2 clove garlic, crushed

2 tablespoon moroccan spice mix

2 cup (500ml) chicken stock

1 teaspoon sea salt

2 tablespoon olive oil

2 cup (400g) couscous

1 tablespoon finely grated lemon rind

2 tablespoon lemon juice

1 (170g) red onion, finely chopped

1/2 cup (70g) pistachios

1/2 cup (100g) coarsely chopped dried figs

2 tablespoon coarsely chopped fresh flat-leaf parsley

80 gram baby spinach leaves

lemon wedges, to serve

Method

Combine lamb, oil, garlic and spice in large bowl. Cover and refrigerate 3 hours or overnight.

Cook lamb on heated oiled barbecue (or grill or grill plate) until cooked to your liking. Cover lamb loosely with foil; stand 5 minutes then slice thickly.

Meanwhile, to make pistachio and fig couscous, combine stock, salt and oil in small saucepan; bring to the boil. Combine couscous, rind, juice and onion in a large bowl. Add hot stock, then cover and stand about 10 minutes or until liquid is absorbed, fluffing with fork occasionally. Mix in nuts, figs, parsley and spinach; season to taste.

Top couscous with lamb, serve with lemon wedges.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy