Spicy Lamb Backstraps with Asparagus and Pumpkin Couscous

By Dixie Elliott

Spicy Lamb Backstraps with Asparagus and Pumpkin Couscous
Spicy Lamb Backstraps with Asparagus and Pumpkin Couscous recipe, brought to you by MiNDFOOD.

Lamb backstraps are a great cut of meat for the barbecue because they take so little time to cook. Serve with a couscous salad full of your favourite garden vegetables, such as pumpkin and asparagus.

Serves 4

½ cup thick Greek-style yoghurt

2-3 teaspoons harissa

3 lamb backstraps (approx. 650g)

500g piece pumpkin, peeled, deseeded,
 cut into 2cm cubes

1 bunch asparagus, trimmed, cut into
 3cm pieces

1 cup couscous

1 cup continental parsley leaves

¼ cup pistachios, roughly chopped

1 large orange, finely grated rind and
 ¼ cup juice

2 tbsp extra virgin olive oil

1 Combine yoghurt and harissa in a ceramic dish. Add lamb and coat with marinade. Cover and stand for 1 hour if time permits.

2 Bring a saucepan of water to the boil. Add pumpkin and simmer for 5 minutes or until pumpkin is tender. Remove with a slotted spoon. Add asparagus and cook for 1 minute or until just tender. Drain.

3 Put couscous into a ceramic heatproof bowl. Add 1¼ cups boiling water. Stir and cover. Stand for 5 minutes or until liquid has evaporated. Remove cover and fluff with a fork. Add pumpkin, asparagus, parsley, walnuts, orange rind and juice, and 1 tbsp olive oil. Toss until well combined. Season with salt and freshly ground black pepper.

4 Heat remaining olive oil in a frying pan over a medium-high heat. Add lamb and cook for 3 minutes on each side for medium rare, or until cooked to your liking. Transfer to a chopping board. Stand for 10 minutes before thinly slicing diagonally. Add lamb to couscous salad and toss until combined. Spoon salad onto plates and serve.

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