RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 lamb backstrap
  • 150g peas
  • 100g feta
  • 1 bunch of mint
  • 1pkt Ainsley Harriott Moroccan Medley Cous Cous
    1 lemon
  • 50g Jalna Greek Yoghurt
  • 2tbs Cobram Estate Classic Extra Virgin Olive Oil, plus extra for seasoning
  • 160mls hot water
  • Pinch of sea salt

METHOD:

  • In a large mixing bowl, combine cous cous, peas, olive oil, and hot water. Set aside.
  • Season lamb with salt and a drizzle of olive oil. Grill in a hot griddle pan over a hot stove. Once brown on all sides, take lamb out of pan and let it rest on a plate.
  • While lamb is resting, give cous cous and peas a stir. Cous cous should have absorbed all the water and rehydrated. Dice up feta and pull off mint leaves. Add both to bowl and combine.
  • To dress cous cous salad, add another drizzle of olive oil and lemon juice to taste. Mix well.
  • To serve, pour salad onto serving dish. Thinly slice up lamb and scatter evenly across salad. Sprinkle with a pinch of salt, to taste.
  • Finish by drizzling with yoghurt, crumbling extra feta over the top and garnishing with extra mint leaves.

Our friends at Wine Selectors recommend pairing this dish with a Tempranillo.

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