Lamb Backstraps with Lemon Myrtle CousCous

Lamb Backstraps with Lemon Myrtle CousCous

Lamb Backstraps with Lemon Myrtle CousCous

Serves 4

Ingredients

Method

  • 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.
Lamb Backstraps with Lemon Myrtle CousCous

Brookfarm Products Used

  • Lemon Myrtle Infused Macadamia Oil, 250ml bottle

    Lemon Myrtle Infused Macadamia Oil

    $12.10$38.50
  • Premium Grade Macadamia Oil, 250ml bottle

    Premium Grade Macadamia Oil

    $12.10$38.50

Skills

Posted on

February 11, 2016

FREE SHIPPING ON ALL ORDERS OVER $50! Dismiss

Brookfarm Nutty Granola Maple Vanilla

Welcome to Brookfarm...

USE CODE WELCOME10 ON YOUR FIRST ORDER FOR 10% OFF

Love Brookfarm x

Thank you!

0

Your Cart