Zaatar Lamb Backstrap - with Beets and Cous Cous

Zaatar Lamb Backstrap - with Beets and Cous Cous

$49.99 ea
 
Serves: 4
Prep: 15 minutes
Cook: 35 minutes
 

COOKING INSTRUCTIONS

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1. Preheat oven to 220°C. Using a kettle or a small pot, bring 2 cups of water to the boil. Clean the pumpkin skin with a damp cloth, remove the seeds using a spoon and cut in half, then into 1cm wedges.


Place the pumpkin on a baking tray lined with baking paper, sprinkle 1 tsp of Za’atar, salt and pepper and 1 tsp of olive oil. Place in the oven and cook for 20 mins until golden brown.

 

 

2. Pat the lamb backstrap dry using paper towel, and rub with 2 tsp of Za’atar, salt, pepper and a drizzle of olive oil. In a frying pan on high heat, add 1 tbsp of olive oil and sear the lamb for approx. 3-4 mins on each side, for medium rare.
If you like your lamb medium or well done, cook for a few more minutes on each side. Rest for 10 mins before slicing.

 


 
3. Place 1 cup of couscous in a bowl, season with salt and pepper and add 1 cup of boiling water, combine and cover with a plate. After 3 mins, fluff the couscous using a fork. Drain the chickpeas, pick and chop the mint and add to the bowl of couscous.
Meanwhile, grate the beetroot using a box grater on the finest side, place into a bowl with half the yoghurt container, season with salt and pepper and set aside.
 
 
 
4. Using the same frying pan that was used for the lamb, add 1 tbsp of olive oil and quickly cook the asparagus for 2–3 mins on a high heat.
Once the lamb has rested, slice into thin slices and serve with chickpea couscous, beetroot yoghurt, roasted pumpkin and asparagus.
 

WHAT'S IN THE BOX?

  • 1 Packet Lamb Backstrap
  • 1 Packet Baby Beetroot 250g
  • 1 Tub Unsweetened Yoghurt 
  • ¼ Jap Pumpkin 
  • 1 Cup Couscous
  • 1 Tin Chickpeas 400g
  • 1 Bunch Mint 
  • 1 Packet Za’atar Spice Mix
  • 1 Bunch Asparagus

 

     

    WHAT YOU’LL NEED FROM YOUR PANTRY:


    • Olive Oil

     

    ADD YOUR EXTRA PANTRY STAPLES & PAIRED WINES BELOW: