Lamb Backstrap with Pearl Couscous, Root Vegetable Salad
Dinner
SERVES:
6
6
DIFFICULTY:
Easy
Easy
PREP TIME:
40 minutes minutes
40 minutes minutes
COOK TIME:
30 minutes minutes
30 minutes minutes
FEATURED PRODUCT
Ingredients
For the lamb
- 2 tbsp extra Virgin Olive Oil
- 2 tbsp garam masala
- 400 g lamb backstrap
For the couscous salad
- 1 red (Spanish) onion
- 2 lower GI potatoes
- 2 carrot or sweet potato
- 1 beetroot
- 250 g pearl couscous
- 1 Lebanese cucumber quartered then sliced
- ¼ cup fresh flat-leaf parsley chopped
- 2 tbsp fresh chives chopped
- 30 g baby spinach leaves
- 2 tbsp pine nuts toasted
For the dressing
- ¼ cup tahini
- ¼ - ⅓ cup water depending on tahini consistency
- 1 tbsp low GI honey
- 1 garlic crushed
- sea salt and ground black pepper pinch
Method
- Pre-heat oven to 180°C (350°F) and prepare 2 baking trays with parchment paper.
- Mix 2 tbs of olive oil with garam masala, salt and pepper in a large bowl. Place the side of lamb backstrap into the bowl, cover and coat. Marinade for at least 30 minutes (and up to overnight).
- Cut root vegetables to a similar size and place on a tray, adding the beetroot last so it doesn’t bleed onto the other vegetables. Season and drizzle with olive oil. Bake for 20-30 minutes, until cooked through and just golden brown. Once cooked, set aside.
- Heat a large frying pan to a medium-high heat and cook the lamb for 2 minutes each side, until browned and fragrant. Transfer to a baking tray and bake for 6-7 minutes (medium) or 8-9 minutes (well).
- Cover with foil and rest for at least 10 minutes before carving.
- Cook the pearl couscous to packet instructions. Refresh under cold water and drain well. Transfer to a large bowl.
- Add the root vegetables and spinach to the couscous, giving it a toss.
- Arrange on a platter and place the sliced lamb on top.
- To make the dressing, add all ingredients to a small bowl and whisk together, check for seasoning. Adjust amount of water added to create a thick, creamy consistency.
- Drizzle the dressing over the salad and meat, sprinkle with toasted pine nuts and some extra parsley/chives if needed. Serve immediately.
Notes
- You can make the salad in advance, but cook the lamb when you are ready
to serve for a hot meat option. - Leftovers are brilliant in a low GI wrap.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.
Nutritional information (per serve)
Carbohydrates: 52g | Fat: 20g | Saturated Fat: 3.2g | Sodium: 124mg | Potassium: 987mg | Fiber: 8.5g | Sugar: 10.7g
