Prep time: 10 mins
Cooking time: 20 mins
- 700-800g Lamb Backstrap
- ½ Spanish Onion
- 500g Cherry Truss Tomatoes
- 1 Tbsp Caramelised Balsamic
- 1 ½ Cup Israeli Couscous
- 200g Salsa Verde HFM
- Salt and Pepper
- Olive oil
- Preheat the oven to 220°C. and bring a pot with salted water to the boil.
- Pat dry the backstrap and season on both sides with salt and pepper.
- Finely slice the Spanish onion and set aside.
- Place the cherry truss tomatoes on a baking tray lined with baking paper and drizzle them with olive oil. Add the caramelised balsamic and season with salt and pepper. Toss well and place into the preheated oven for 15-20mins until brown and soften.
- Place the Israeli couscous into the boiling water and cook for 7mins. Drain well and refresh under cold water until the couscous is at room temperature.
- Place the couscous back into the pot and add 100g of the Salsa Verde. Season with salt and pepper and mix through until couscous is green and well coated. Set aside.
- Bring a large frying pan to high heat. Drizzle with olive oil. Add the backstraps and sear for 6-8mins turning every minute until golden brown. Remove from heat and let it rest for at least 10mins before slicing.
- Place the couscous on a platter, add the roasted cherry tomatoes on one side including the cooking juices. Slice the lamb into 1cm thick slices and add to the platter.
- Serve with more Salsa Verde on the side and season with salt and pepper.
- Remove the lamb backstrap from the fridge at least 1 hour before cooking.