Caper and Parsley Crusted Lamb with Pearl Couscous

• Serves 4

• Preparation time: 30

• Cooking time: 30

Ingredients

250g cherry tomatoes
1 tbs olive oil

LAMB

½ cup finely chopped flat leaf parsley
2 tbs baby capers, finely chopped
600g lamb backstrap
1 tbs olive oil

PICKLED CUCUMBER

1 Lebanese cucumber, thinly sliced
125ml white wine vinegar
1 tbs caster sugar

MINT YOGURT DRESSING

250g Greek yoghurt
1 tbs lemon juice
1 tbs chopped mint leaves

PEARL COUSCOUS

2 tbs olive oil
1 small brown onion, finely chopped
500ml chicken stock, boiling
250g pearl couscous
finely grated zest and juice of 1 lemon
1 small red onion, finely chopped
1 firm ripe avocado, cut into 1cm dice
½ cup chopped parsley
2 tbs pine nuts, toasted
1 tbs baby capers, rinsed

Method

1. To prepare lamb, combine parsley and capers in a bowl. Season. Rub lamb all over with half the oil. Roll in parsley mixture. Set aside.
2. To pickle cucumber, place cucumber in a bowl and season with salt. Stir vinegar and sugar in a small saucepan over low heat until sugar dissolves and mixture is hot. Pour over cucumber. Set aside to cool. Drain before serving.
3. To make dressing, combine all ingredients in a bowl. Refrigerate until required.
4. Preheat oven to 200C.
5. Place tomatoes in a roasting dish. Drizzle with oil. Season. Roast for about 20 minutes or until charred and slightly collapsed.
6. To prepare couscous, heat half the oil in a medium saucepan over medium heat. Cook onion until soft. Stir in stock. Once boiling, add couscous. Cook for 8-10 minutes or until tender. Stir in zest. Transfer to a bowl to cool. Stir in remaining ingredients.
7. Heat remaining oil in a frying pan over medium-high heat. Cook lamb for 3-4 minutes on each side. Transfer to a warm plate to rest, lightly covered, for 5 minutes. Slice.
8. Serve lamb with couscous, roasted tomatoes, dressing and pickled cucumber.

Notes

For an extra flavour hit to the pickled cucumber, try adding some toasted cumin seeds and peppercorns to the pickling mixture.

This couscous salad would make a great addition to any lunchbox. Make a double batch and serve with some crumbled feta or canned tuna.

Try adding some chopped fresh chilli to the dressing for a kick of heat.