grilled sumac lamb with couscous tabouli

  • ⅓ cup (65g) couscous
  • ⅓ cup (80ml) boiling water 
  • 4 x 200g lamb backstraps, trimmed 
  • 2 tablespoons sumac 
  • 2 tablespoons extra virgin olive oil, plus extra to serve 
  • sea salt and cracked black pepper 
  • 1 cup flat-leaf parsley leaves, finely chopped 
  • 1 cup mint leaves, finely chopped 
  • 2 Lebanese cucumbers, peeled, seeded and finely chopped 
  • 1 avocado, chopped 
  • ½ cup (100g) feta, crumbled 
  • 500g truss cherry tomatoes 
  • natural Greek-style yoghurt, to serve
  1. Preheat a char-grill pan or barbecue to high heat. Place the couscous and boiling water in a large heatproof bowl, cover with plastic wrap and set aside for 5 minutes or until the water has been absorbed. 
  2. Place the lamb, sumac, oil, salt and pepper in a large bowl and toss to coat. Cook the lamb for 3–4 minutes each side for medium-rare or until cooked to your liking. Slice and set aside. 
  3. Fluff the couscous grains with a fork, add the parsley, mint, cucumber, avocado and feta, and toss to combine. Divide the tomatoes and couscous tabouli among plates and top with the lamb. Sprinkle with salt and pepper, drizzle with oil and serve with the yoghurt. Serves 4.
RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

Tags: barbecue, grilled, lamb,

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox