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Liz Egan's BBQ lamb with Middle Eastern flavours

Preparation time:: 3 hours (inc. resting time)
Cooking time:: 20 minutes

Serves:: 4

Rating:

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Ingredients

2 x 300g lamb backstraps, (ask your butcher to lightly tenderise them)
2 tbsp ras el hanout (spice mix available at specialty food stores and middle eastern grocers)
2 tbsp olive oil
2 large tomatoes, chopped
1 medium red onion, finely sliced
1 pomegranate ( extract seeds, keep juice, make sure all the white pith is removed from seeds)
¼ bunch italian parsley, roughly chopped
¼ bunch mint, roughly chopped
¼ bunch coriander, roughly chopped
I tin chickpeas, really well rinsed
150g pearl couscous ( boiled in salted water until al dente then rinsed well in cold water)
2 tbsp extra virgin olive oil
Salt, pepper
3 tbsp tahini
1 tbsp yoghurt
Juice 1 lemon
1 garlic clove, crushed
2 tbsp dukkah (use your favourite recipe, or if I’m in a rush I use henry langdon brand)

Notes

When I think of what to cook for my family Australia Day, it’s always a BBQ, and invariably lamb. But for me, celebrating this special day is also about celebrating our multicultural influences, that’s why this Australia Day, we’ll be having this dish.

Vegetarians can make a great version of this by substituting Haloumi for the Lamb and omitting the marinade.

Follow Liz Egan on Twitter: @lizeganchef

Method

1. Mix olive oil, ras el hanout then coat lamb. Marinate for a few hours. Take lamb out of fridge 1 hour before you plan on cooking it.

2. Mix tahini with yoghurt, garlic, lemon juice, season and set aside.

3. Mix all other ingredients except the dukkah, together including any pomegranate juice you saved. Season

4. Heat bbq to high and cook lamb for 2 minutes per side only, then rest covered with foil for 5 minutes.

5. Either on one platter, or individual plates, arrange salad in the middle, slice lamb on the diagonal and fan over, drizzle on tahini dressing, and sprinkle on dukkah.

Published: January 2, 2012, 10:04 am

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