Moroccan minted lamb and couscous salad

Recipe Categories : | Moroccan | Salads | Lamb |

Serves : 4

Ingredients :

• ¼ cup olive oil
• 500g lamb fillet or backstrap, trimmed
• ¼ cup Moroccan spice paste
• 2 tbsp chopped mint grated rind and juice 1 lemon
• 1 cup couscous
• 1 cup hot water
• 10 cherry tomatoes, halved
• 1 red onion, chopped
• ½ green capsicum, seeds removed, chopped
• ¼ cup toasted pine nuts

Preparation and Cooking Instructions

1. Heat 1 tbsp of oil in a frying pan. Cook lamb, turning occasionally, for 5 to 10 minutes or until cooked to your taste. Cut into chunks.
2. Place in a bowl. Toss through remaining oil, spice paste, mint and lemon until lamb is well coated. Allow to marinate for 15 to 20 minutes.
3. Combine couscous and water in another bowl. Stand for 5 minutes or until all liquid is absorbed. Mix through tomatoes, onion, capsicum and pine nuts.
4. Just before serving, add lamb with marinade. Mix well. Serve with salad greens and crusty bread.
5. Cooks notes : If using leg of lamb, place on a trivet in baking tray. Bake in a moderate oven (180°C) for 30 minutes per 500g or until cooked to your liking.