Make the most of new season lamb with this colourful dish.
|1 cup||Couscous (Main)|
|1 to taste||Salt & freshly ground pepper|
|2 Tbsp||Fresh parsley|
|½ tsp||Ground cumin|
|½ tsp||Ground paprika|
|1 to fry||Olive oil|
|600 g||Lamb backstraps (Main)|
|1 handful||Rocket leaves|
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- Place couscous and turmeric in a bowl, pour in boiling water and stir briefly. Cover with plastic wrap and leave for 5 minutes to steam and soften. Fluff up the couscous with a fork, stir through parsley and season with salt and pepper.
- Combine dried spices. Dust lamb with spice mixture and season all over with salt and pepper. Heat a frying pan, add a film of oil and pan-fry lamb for 2 to 3 minutes on each side for medium, or slightly longer if your preference is for well-done meat. Remove to rest for 5 minutes, then thickly slice lamb on an angle.
- Serve couscous in a bowl, topped with sliced lamb and a good dollop of hummus. Serve rocket on the side as a salad green.