Grilled Lamb With Tahini Sauce & Pumpkin Taboulli
Ingredients
- 600 gram Pumpkin cut into 2cm pieces
- 600 gram Lamb backstrap
- 2 teaspoon Olive oil
- 1 teaspoon Oregano dried
- 1 cup Instant couscous
- 1 cup Frozen broad beans
- 1 tablespoon Tahini
- 200 gram Greek style natural yoghurt tub
- 3 tablespoon Lemon juice
- 1 clove Garlic crushed
- 1 cup Flat-leaf parsley coarsely chopped
- ½ cup Mint leaves coarsely chopped
- 2 Green shallots sliced
- 2 Tomatoes chopped
- 2 tablespoon Olive oil
- 2 tablespoon Lemon juice
- ½ teaspoon Mixed spice
- ½ teaspoon Black pepper cracked
Method
Preheat oven to 220°C. Line baking tray with baking paper. Place pumpkin pieces on prepared tray and bake in oven for 40 minutes or until tender and golden. Reserve.
Rub lamb with oil and season with freshly ground black pepper. Heat frying pan and cook lamb over high heat for 4-5 minutes on each side or until cooked to your liking. Scatter with dried oregano. Place on warm plate and lightly cover with foil. Rest meat for 10 minutes before slicing.
Place couscous in a bowl and pour over 1 cup (250ml) boiling water. Soak for 2 minutes, fluff up with a fork. Boil, steam or microwave broad beans until hot. Peel off outer skin if desired. Fold into couscous. Keep warm.
Place tahini in mixing bowl. Add lemon juice and stir to combine. (if the tahini is very firm, add 1-2 tbs of boiling water to loosen it). Stir in yoghurt and garlic.
Combine roasted pumpkin with chopped parsley, mint, green shallots, tomato. Whisk together the oil, lemon juice, mixed spice and cracked black peper. Gently toss through salad.
Thickly slice lamb and drizzle with tahini sauce. Serve with bean couscous and pumpkin taboulli.
Lamb Backstrap (Eye Of Loin)
The eye of loin or backstrap consists of the entire eye muscle, or whole loin, that lies along the spine. A muscle least used for movement,…
