Lamb Backstraps with Lemon Myrtle CousCous
4 lamb backstraps
1 clove garlic crushed
1/2 teaspoon coarse ground sea salt
1/2 teaspoon fresh ground black pepper
1/3 cup Brookfarm Lemon Myrtle Infused Macadamia Oil
2 cups CousCous
2 cups water
1/2 teaspoon salt
2 tablespoons parsley finely chopped
2 tablespoons macadamia nuts, coarsely chopped
1 tablespoon Brookfarm Premium Grade Natural Macadamia Oil
1 tablespoon Brookfarm Lemon Myrtle infused Macadamia Oil
- Sprinkle lamb with crushed garlic, salt and pepper, marinate in Brookfarm Lemon Myrtle Infused Macadamia Oil for 1 hour. This will tenderise the lamb beautifully.
- Heat the remaining oil from the marinade (about a tablespoon) in a heavy based frypan on high heat. Add the lamb backstraps and brown them on each side. Reduce heat to medium and cook lamb until still slightly pink in the centre (about 4 minutes per side).
- Remove from heat, allow to cool for a few minutes to let the juices draw back into the meat and then cut into 2 cm slices.
- Fry chopped nuts in Brookfarm Premium Grade Macadamia Oil until golden brown. Set aside on paper to drain.
- While lamb is cooking bring 2 cups water to boil in saucepan. Remove from heat and add 1 tablespoon Brookfarm Lemon Myrtle infused Macadamia Oil and 1 teaspoon salt. Stir.
- Add 2 cups of CousCous, stir and cover and allow to stand for 2-3 minutes while the CousCous swells. Add nuts & chopped parsely.
- Stir and serve on individual plate.
- Arrange lamb slices on CousCous.
Serve with a fresh green salad in summer or steamed crisp green beans on a cold night.