Marinated lamb back strap w/ couscous11

Posted on February 21, 2010 by ChristieDinner Time

Lamb back strap with couscous

Lamb back strap with green olive couscous

I recently made this recipe for my online gourmet butcher client Butcherman for their monthly email newsletter. It’s always such a joy to cook with their delicious meat.

As you can see, the lamb was very juicy and it went really well with the Moroccan flavours in the couscous.

I have to admit that I didn’t make the couscous in the traditional way (like I learnt at that excellent cooking course in Morocco) as my brief was to make something quick to throw together while the lamb cooked on the BBQ.

Never-the-less it’s a great combination of flavours and is super simple to make. Just like 99% of my recipes here on Fig & Cherry!

If you’re not a lamb lover then the couscous also goes really well with fish or prawns thanks to the tangy preserved lemon kick and fresh herbs.

Happy cooking, Christie x

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Lamb back strap with green olive couscous recipe

serves 4
1/4 cup vegetable oil
2 garlic cloves, crushed
pinch of dried chilli flakes
ground black pepper
2 packets of Butcherman lamb back strap (approx 450g)
2 cups couscous
2 cups hot vegetable stock or boiling water
1 tablespoon olive oil
5 sprigs flat leaf parsley, leaves only, roughly chopped
12 green olives, pitted and chopped
1/2 preserved lemon, rind only, finely chopped (or 1/2 fresh lemon, zested)
lemon wedges, to serve

1. In a large non-metallic bowl whisk together the vegetable oil, crushed garlic, chilli flakes and pepper until well combined. Add the lamb backstraps and coat in the mixture, massaging gently so the flavours penetrate the meat. Cover and marinate in the fridge for 1 hour.

2. Place the couscous in a medium saucepan and add the stock or boiling water, olive oil and a pinch of salt. Stir, cover with a lid and leave for 5 minutes (not on the stove) until the liquid has all been absorbed.

3. Bring the lamb to room temperature and pan fry or BBQ for 4 minutes on each side for medium or until cooked to your liking. Rest and keep warm under a tent of foil. Fluff up the couscous with a fork and mix through the parsley, olives and preserved lemon (or zest).

4. Thickly slice the lamb and serve with the couscous and lemon wedges.

Looking for more lamb recipes? Try these:

Greek Lamb Skewers (GF)
Lamb roast w/ rosemary and lemon (GF)
Lemon & garlic rack of lamb w/ fresh mint sauce (GF)
Red wine lamb shanks w/ herb mash

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