Marinated Lamb Backstrap with Couscous

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1/4 Cup vegetable Oil
2 garlic cloves, crushed
Pinch of dried chilli flakes
Ground black pepper
2 packets lamb backstrap (approx 450g)
2 cups couscous
2 cups hot vegetable stock or boiling water
1 tablespoon olive oil
5 sprigs flat leaf parsley (leaves only), roughly chopped
12 green olives
1/2 lemon, zested
Lemon wedges, to serve


Serves 4

  1. In a large non-metallic bowl whisk together the vegetable oil, crushed garlic, chilli flakes and pepper until well combined. Add the lamb backstraps and coat in the mixture, massaging gently so the flavours penetrate the meat. Cover and marinate in the fridge for 1 hour.
  2. Place the couscous in a medium saucepan and add the stock or boiling water, olive oil and a pinch of salt. Stir, cover with a lid and leave for 5 minutes (not on the stove) until the liquid has all been absorbed.
  3. Bring the lamb to room temperature and pan fry or BBQ for 4 minutes on each side for medium or until cooked to your liking. Rest and keep warm under a tent of foil. Fluff up the couscous with a fork and mix through the parsley, olives and lemon zest.
  4. Thickly slice the lamb and serve with the couscous and lemon wedges.

This recipe was brought to you by Butcherman in association with Fig And Cherry.

Lamb Backstrap
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