Spicy lamb with hummus and couscous
8/10/2006
Serves 1
Ingredients
| ⅓ cup | Couscous |
| ¼ tsp | Tumeric |
| ⅓ cup | Water |
| 2 tbsp | Fresh parsley |
| 1 to taste | Salt & freshly ground pepper |
| ¼ tsp | Ground cumin |
| ¼ tsp | Paprika |
| ¼ tsp | Coriander |
| 1 to fry | Olive oil |
| 1 | Lamb backstrap |
| 2 tbsp | Hummus |
| 1 handful | Rocket leaves |
Directions
- Place couscous and turmeric in a bowl, pour on boiling water and stir briefly. Cover with plastic wrap and leave for 5 minutes to steam and soften. Fluff up couscous with a fork, stir through parsley and season with salt and pepper.
- Combine dried spices. Dust lamb with spice mixture and season all over with salt and pepper. Heat a frying pan, add a film of oil and pan-fry lamb for 2 to 3 minutes on each side for medium - or slightly longer if your preference is for well-done. Remove to rest for 5 minutes, then thickly slice lamb on an angle.
- Serve couscous in a bowl, topped with sliced lamb and a good dollop of hummus. Serve rocket on the side as a salad green.
Wine Match
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