Barbecued Moroccan lamb fillet
Easy Moroccan lamb for the BBQ
Serves
4 - 6
Prep Time
20 mins
Cook Time
10 mins
Spice up your BBQ by serving this barbecued Moroccan lamb fillet (back strap) with roasted red pepper, feta and mint couscous, tzatziki and topped with toasted seeds and micro coriander.
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ShareIngredients
1 Quality Mark lamb backstrapsi
2 Tbsp Moroccan seasoning
a splash olive oil
300g couscous
chicken stock powderi
1 Tbsp Moroccan seasoning
1 red capsicum
roasted, skin removed150g feta
a small handful of mint leaves
1/2 cucumber
a small handful of mint leaves
finely chopped1 lemon
Zested1 cup Greek style yoghurt
2 Tbsp sunflower seeds
lightly toasted2 Tbsp pumpkin seeds
lightly toastedfresh coriander leaves
Method
While the BBQ is heating up marinate the lamb backstrap with 2 tbsp of the Moroccan seasoning and a splash of oil.
Place your lamb on the BBQ and cook to your liking aiming for a nice caramelised colour on each side. For medium rare the lamb should feel soft and have a springiness to it when you touch it with your finger.
Rest the lamb to relax the meat to allow for a more tender eating experience.
In a bowl, add your couscous and 1 tbsp of Moroccan seasoning.
Make up the chicken stock to 300ml of boiling water and add to the couscous mixture.
Cover and leave for 5 minutes, then fluff the couscous with a fork and allow to cool.
Roughly dice the red peppers, crumble the feta cheese and finely chop half the mint.
Add these to the couscous and season with salt and pepper to taste.
Grate the cucumber and place in a tea towel and squeeze out any excess liquid.
Mix the lemon zest and mint into the yoghurt.
Season with salt and pepper to taste.
Toast your seeds in a small pan on a low heat until golden.
Place your couscous onto a plate and slice your lamb and place on top.
Drizzle your Tzatziki over the lamb and top with your toasted seeds and garnish with some coriander leaves.
