Dukkah Coated Lamb with Moroccan Cous Cous

Cook Time 20 to 25 minutes

Servings 8


4 lamb backstraps (around 750g)

45g spicy dukkah

Vegetable oil for shallow frying

Cous Cous

2 cups of cous cous

2 cups boiling water

¼ cup chopped olives

1 can chickpeas

½ finely chopped red onion (or spring onions if you prefer)

2 tbsp chopped parsley

Drizzle of extra virgin olive oil, salt and pepper to season



Preheat the oven to 180 degrees. Coat the lamb backstraps in the dukkah mixture and pan fry for 1-2 minutes on each side to seal and gently brown. Transfer the lamb to a baking tray and place in the oven for 10 minutes for a medium cook. Remove from the oven and rest for 5 minutes before serving.

Cous Cous

Boil the kettle.

Put the cous cous in a heatproof bowl and pour 2 cups of boiling water onto it. Cover the bowl with a lid or plate and leave to absorb while the lamb is in the oven.

To Serve

Once the lamb is out, fluff the cous cous with a fork and add the drained chickpeas, olives, onion and parsley and drizzle with extra virgin olive oil, just to coat. Season to taste and serve with warm backstraps placed on top of the bed of cous cous with a green salad to accompany.


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