Seasoned lean lamb with Israeli couscous makes a tasty and
healthy meal which is sure to impress your family and friends.
Ingredients
- 1/4 cup rice bran oil
- 3 Tbsp red wine vinegar
- 1 tsp brown sugar
- 2 Tbsp Gregg's Garlic and Herb Sea Salt
- 200g lamb fillet or strip loin
- 2 Tbsp roughly chopped raw almonds
- 2 Tbsp chopped parsley
- 3/4 cup Israeli couscous
- 1 Tbsp oil, extra
Method
Place the oil, vinegar and brown sugar in a jug. Mix well then
remove ¼ cup and set aside for the dressing.
Into the remaining portion add 1 Tablespoon of Gregg's
Garlic and Herb Sea Salt. Place this in a dish or plastic bag
with the lamb fillet and marinate for 30 minutes to 1 hour.
Add the remaining Tablespoon of Gregg's Garlic and
Herb Sea Salt to the dressing mixture. Stir in the parsley and
almonds and set aside.
Bring a saucepan of water to the boil, add the couscous cook at
a rolling boil for 12-15 minutes or until al dente. Drain and mix
through the parsley and almond dressing.
Preheat the oven to 200°C.
While the couscous is cooking, heat the extra oil in a frying
pan over medium-high heat. Sear the lamb fillet on all sides and
then place on a piece of foil in an oven-proof dish. Bake in the
preheated for a further 10 - 15 minutes or until it is done to your
liking.
Remove the lamb from the oven and wrap it in foil. Allow to rest
for a few minutes before slicing. Serve beside the flavoured
couscous.