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)
Instructions
- 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.
Notes
- Don’t cut the lamb with a knife to test if it’s ready. This will make the juices escape making the meat dry and tough.
- Test the meat for degree of doneness with tongs. Use the blunt end of the tongs to prod the meat in the thickest part.
- Rare is soft when pressed, medium firm when pressed and well done is very firm when pressed.
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