Grilled Lamb with Couscous, Salad and Eggplant Aioli

Grilled Lamb with Couscous, Salad and Eggplant Aioli

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 21, 2016.
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Gorgeous lamp steaks perfect on the BBQ, matched with couscous, salad and eggplant aioli

Ingredients

COUSCOUS

  • 1 cup couscous
  • 1 cup chicken stock
  • 1 tablespoon olive oil

GRILLED LAMB

  • 450g lamb rump steaks (at room temperature)

SALAD

  • ½ iceberg lettuce
  • 1 carrot
  • 1 tomato

HONEY MUSTARD DRESSING

  • 1½ tablespoons vinegar (e.g. cider, white wine)
  • ½ tablespoon runny honey
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 3 tablespoons olive oil
  • ¼ teaspoon salt

EGGPLANT AIOLI

  • 100g Moroccan eggplant dip
  • 3 tablespoons mayonnaise

Steps

  1. BBQ grill to high (if using).
  2. Place chicken stock in a medium pot on high heat and bring to the boil. Remove from heat and add couscous and olive oil. Stir, cover with a plate or lid and leave to steam for 10 minutes. Fluff up grains with a fork.
  3. While couscous cooks, pat lamb dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Alternatively use BBQ grill. Set aside on a plate, covered with foil, to rest for 5 minutes, before slicing thinly against the grain.
  4. While lamb rests, prepare the salad; thinly slice lettuce; peel carrot then peel into long thin ribbons; dice tomato. Place all in a medium bowl. In a small bowl, whisk all honey mustard dressing ingredients together. Toss dressing with salad or leave plain for kids.
  5. In a small bowl, mix all eggplant aioli ingredients together.
  6. spoon couscous onto each plate and top with sliced lamb. Serve salad and eggplant aioli on the side.

Nutritional Information

Energy 2022 kj
483 kcal
Protein 27.4g
Carbohydrate 31.9g
Fat 26.9g