Lamb Backstrap - with Giant Couscous Warm Salad

Lamb Backstrap - with Giant Couscous Warm Salad

$50.00 ea
 

Serving Size: 4
Cook Time: 1 hour

 

Mediterranean flavours shine here in this simple, tasty combo. Smokey eggplant, tender lamb, sweet tomatoes and satisfying salad to soak it all up. Yes please.

 

COOKING INSTRUCTIONS

  1. buy meal kits online from harris farm markets
    1. Give all your vegies a little wash. Preheat oven to 180 degrees. Bring 2 medium sized pots of water to the boil, salt them both. Marinate the lamb with salt, pepper and olive oil. Cut tomatoes into quarter wedges, remove the seeds and set seeds aside. Finely slice the spanish onion and set aside. 
  2. buy meal kits online from harris farm markets
    2. Cut the eggplants in half and place on a baking tray lined with baking paper. Sprinkle half the cumin over eggplant, season with salt and pepper and drizzle with olive oil. Pick parsley leaves, roughly chop and add to a mixing bowl with the zest of one lemon. Cut broccoli into florets and blanch in boiling water for approx 5 mins. Drain and refresh with cold water. Roughly chop into small pieces and add to bowl.
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    3. Add couscous to pot of boiling water and cook for approx. 7 mins until al dente. Meanwhile, in a hot frying pan drizzle olive oil, add tomato wedges and remaining cumin and cook for approx 2 mins. Drain couscous, refresh with cold water and add to bowl with herbs, lemon zest, broccoli and cooked tomatoes. Drizzle with olive oil and mix through well.
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    4. In the same pan, on a high heat, drizzle olive and sear the eggplant wedges, flesh side down until golden. Place eggplant skin side down back on the baking tray, ensuring they are evenly spread out then cook in the oven for approx. 10 mins. In the same pan on a high heat, sear the lamb for approx. 3 mins on each side. Place on a baking tray lined with baking paper and cook for approx. 5 mins in the oven. Remove from oven and rest for 10 mins and slice into half centimetre pieces.
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    5. In the same pan on a medium heat, add sliced spanish onion cook for approx. 3 mins. Add tomato seeds, juice of half a lemon and brown sugar. Season with salt and pepper and cook for approx. 3 mins whilst smashing with a potato masher to break down further, until a sauce forms. Remove from heat.
  6. buy meal kits online from harris farm markets
    6. Serve lamb on top of the couscous salad and top with tomato sauce. Consume within 48 hrs.

WHAT'S IN THE BOX?

 

  • 2 packets lamb backstrap
  • 4 baby eggplants
  • 1 spanish onion
  • 3 truss tomatoes
  • 1 broccoli head
  • 1 lemon
  • 1 teaspoon cumin
  • 1 cup pearl couscous 
  • ¼ bunch parsley

 

    WHAT YOU'LL NEED FROM YOUR PANTRY

     

    • ½ tablespoon brown sugar 
    • Olive oil 
    • Salt 
    • Pepper

         

            IF YOU DON’T HAVE A PANTRY ITEM, YOU CAN ADD IT NOW

            Csr Brown Sugar 500g

            $3.29 ea
             

            Villa Rossi - Extra Virgin Olive Oil (1l)

            $16.99 ea
             
             

            Rosto - Extra Oomph Olive Oil (750mL)

            $15.99 ea
             

            Colavita - Extra Virgin Olive Oil (1L)

            $19.49 ea
             
             

            Colavita - Extra Virgin Olive Oil (500mL)

            $10.49 ea
             
             
             

            Lake Crystal Australian Lake Salt Fine 250g

            $3.49 ea
             

            Maldon - Sea Salt Flakes (240g)

            $9.49 ea
             
             
             
             
             

            Spice & Co (60g) Pepper Black Cracked

            $2.99 ea
             

            Spice & Co (60g) Pepper Black Ground

            $2.99 ea