Simply Spiced Lamb Loin with Capsicum Couscous. Make use of in-season spring lamb and spice up your weeknight meal with this gorgeous recipe paired with fluffy cous cous.
500g Silver Ferns Farm Boneless Lamb Loin
3 tbsp Greek yogurt
½ tsp rubbed mint
1/2 tsp garam masala
1/2 cup couscous
1 red capsicum, finely sliced
1 yellow capsicum, finely sliced
1 red onion, peeled, finely sliced
2 tbsp chopped mint
2 tbsp capers, drained
1 tsp chilli sauce
½ tsp olive oil
1 cup Greek yogurt
1 tsp crushed garlic
2 tbsp chopped fresh mint
½ tsp paprika
Rub Silver Ferns Farm Boneless Lamb Loin in Greek yoghurt, rubbed mint, garam masala, season to taste with salt and freshly ground black pepper. Leave to marinate for at least 2 hours.
Cook couscous with three quarter cups of water, chopped red and yellow capsicum, onion, mint, capers, chilli, olive oil and season to taste with salt.
On a hot griddle pan or BBQ plate, cook lamb for 2 minutes on each side for rare or extra min for medium. Leave to rest for 5 minutes, before slicing thinly to serve.
Mix all the ingredients of the yogurt dressing together. Serve with lamb, couscous salad and lemon wedges.