Lamb, Beautiful Lamb!

Lamb with Cous Cous Tabbouleh

Serves 4

Ingredients:

500g (approx) lamb backstrap

olive oil

1 head fresh Australian garlic, thinly sliced

1 lemon, zest and juice

sumac

250g cous cous

2-3 Roma tomatoes, diced

a handful of parsley, roughly chopped

salt

pepper

Method:

Combine lamb, olive oil, garlic, lemon zest and juice and sumac in a bowl and mix well to coat. Add a generous amount of black pepper. If you have the time, cover the bowl and put it in the fridge to marinate for an hour or so.

Preheat oven to 180C. Heat a large frypan. When hot, add the lamb and marinade mix. Cook lamb for about 5 minutes each side, until nicely browned. Transfer to a tray and roast in the oven for 10-20 minutes, until cooked to your liking. Set aside for 5-10 minutes before slicing thinly. Add salt to taste.

For the tabbouleh, place the cous cous in a bowl, add enough boiling water to just cover the grains, then cover the bowl with a plate. Wait a couple of minutes, then uncover the bowl and fluff the cous cous with a fork. Add tomato, parsley, salt and pepper to taste and a squeeze of lemon juice. Mix well.

Serve lamb arranged on a bed of tabbouleh and enjoy!