Temptation For Food

Middle Eastern Lamb, Currant Cous Cous, Feta and Hummus Cream

Ingredients

1 (350g) lamb backstrap
1 tablespoon za’atar spice mix*
1 garlic clove, minced
Extra virgin olive oil
Sea salt & cracked pepper
1 truss tiny tom tomatoes (10 tomatoes needed)
60g Danish feta, crumbled
1 packet (60g) baby rocket
Basil
Currant Couscous
1/2 cup couscous
2 tablespoons currants
2 tablespoons slivered almonds, roasted
10g butter, chopped
1 tablespoon parsley, chopped
Hummus Cream
1/2 cup hummus (store-bought)
2 tablespoons natural Greek-style yoghurt
2 tablespoons thickened cream

Method

Serves 2

  1. Rub lamb with olive oil, za’atar, and garlic. Season with salt and pepper and marinade for at least 30 minutes covered.
  2. For currant couscous, place couscous in a bowl, pour over 1/2 cup boiling water and let stand for 5 minutes. Add butter and using a fork fluff couscous. Add currants, almonds, and parsley, season to taste. Re-heat couscous before serving.
  3. For hummus cream, mix all ingredients together and set aside.
  4. Preheat oven to 180°C (350°F) fan-forced. Roast almonds on a baking tray for 4-5 minutes or until golden, set aside.
  5. Heat a pan on medium to high heat, add some olive oil and seal lamb on both sides until brown, place on a baking tray. On the other side of the tray place tomato truss and drizzle a little olive oil over the top, season with salt and pepper. Place tray in the oven for 4-5 minutes for medium-rare. If you like the lamb cooked further just remove the tomato truss and set aside and return lamb to the oven and cook to your liking, (reserve meat juices). Let the lamb rest, for 3-5 minutes before slicing. Slice lamb into thick slices on a diagonal ready to serve.

To Serve

On 2 serving plates, place a serving of warm couscous just off centre of each plate and spoon hummus cream on the side. Arrange rocket leaves and basil in cous cous.  Divide and arrange lamb slices resting near hummus cream, drizzle over pan juices.  Scatter feta over cous cous and place 5 roast tomatoes around the salad and serve.

Chefs Notes

*Za’atar is a Middle Eastern spice and it can be found at some supermarkets and gourmet food stores or check out my recipe on my article’s page to make your own.

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