Zaatar Lamb Backstrap - with Beets and Cous Cous
COOKING INSTRUCTIONS
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1. Preheat oven to 220°C. Using a kettle or a small pot, bring 2 cups of water to the boil. Clean the pumpkin skin with a damp cloth, remove the seeds using a spoon and cut in half, then into 1cm wedges.
Place the pumpkin on a baking tray lined with baking paper, sprinkle 1 tsp of Za’atar, salt and pepper and 1 tsp of olive oil. Place in the oven and cook for 20 mins until golden brown.
2. Pat the lamb backstrap dry using paper towel, and rub with 2 tsp of Za’atar, salt, pepper and a drizzle of olive oil. In a frying pan on high heat, add 1 tbsp of olive oil and sear the lamb for approx. 3-4 mins on each side, for medium rare.
If you like your lamb medium or well done, cook for a few more minutes on each side. Rest for 10 mins before slicing.
Meanwhile, grate the beetroot using a box grater on the finest side, place into a bowl with half the yoghurt container, season with salt and pepper and set aside.
Once the lamb has rested, slice into thin slices and serve with chickpea couscous, beetroot yoghurt, roasted pumpkin and asparagus.
WHAT'S IN THE BOX?
- 1 Packet Lamb Backstrap
- 1 Packet Baby Beetroot 250g
- 1 Tub Unsweetened Yoghurt
- ¼ Jap Pumpkin
- 1 Cup Couscous
- 1 Tin Chickpeas 400g
- 1 Bunch Mint
- 1 Packet Za’atar Spice Mix
- 1 Bunch Asparagus
WHAT YOU’LL NEED FROM YOUR PANTRY:
- Olive Oil
ADD YOUR EXTRA PANTRY STAPLES & PAIRED WINES BELOW:
Original: $69.99
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$21.00Product Information
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Description
COOKING INSTRUCTIONS
Click to Download
1. Preheat oven to 220°C. Using a kettle or a small pot, bring 2 cups of water to the boil. Clean the pumpkin skin with a damp cloth, remove the seeds using a spoon and cut in half, then into 1cm wedges.
Place the pumpkin on a baking tray lined with baking paper, sprinkle 1 tsp of Za’atar, salt and pepper and 1 tsp of olive oil. Place in the oven and cook for 20 mins until golden brown.
2. Pat the lamb backstrap dry using paper towel, and rub with 2 tsp of Za’atar, salt, pepper and a drizzle of olive oil. In a frying pan on high heat, add 1 tbsp of olive oil and sear the lamb for approx. 3-4 mins on each side, for medium rare.
If you like your lamb medium or well done, cook for a few more minutes on each side. Rest for 10 mins before slicing.
Meanwhile, grate the beetroot using a box grater on the finest side, place into a bowl with half the yoghurt container, season with salt and pepper and set aside.
Once the lamb has rested, slice into thin slices and serve with chickpea couscous, beetroot yoghurt, roasted pumpkin and asparagus.
WHAT'S IN THE BOX?
- 1 Packet Lamb Backstrap
- 1 Packet Baby Beetroot 250g
- 1 Tub Unsweetened Yoghurt
- ¼ Jap Pumpkin
- 1 Cup Couscous
- 1 Tin Chickpeas 400g
- 1 Bunch Mint
- 1 Packet Za’atar Spice Mix
- 1 Bunch Asparagus
WHAT YOU’LL NEED FROM YOUR PANTRY:
- Olive Oil
