Tunisian Lamb

Tunisian Lamb

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 11, 2018.

with buckwheat salad and pea cucumber slaw


Ingredients

TUNISIAN LAMB

  • 550g lean lamb rump steaks (at room temperature)
  • ¼ cup yoghurt
  • 1½ tablespoons lamb spice
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • 1 teaspoon honey
  • 2 teaspoons oil, for cooking (or use spray oil)

PEA CUCUMBER SLAW

  • 250g frozen peas
  • 1 Lebanese cucumber, grated and excess water squeezed out
  • 1 teaspoon extra-virgin olive oil
  • 1½ tablespoons mint, thinly sliced
  • ¼ teaspoon salt

HARISSA YOGHURT

  • ¼ cup yoghurt
  • 1 pottle harrissa dressing

BUCKWHEAT SALAD

  • 120g buckwheat
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons vinegar (e.g. red wine, white wine)
  • 2 teaspoons mustard (e.g. Dijon, wholegrain)
  • ¼ teaspoon of salt
  • ¾ teaspoon honey
  • ¼ red onion (optional)
  • 1 courgette
  • 1 carrot
  • 1 capsicum

Steps

  1. Bring a small pot of salted water to the boil. Bring a full kettle to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Prepare ingredients. Pat lamb dry, place in a bowl with all remaining Tunisian lamb ingredients (except oil), toss and leave to marinate for about 8 minutes. Cook peas in pot of boiling water for 1-2 minutes, until tender. Drain well, rinse under cold water then drain well. Reserve pot. Fill pot with boiling water from kettle and bring back up to the boil.
  2. Place peas in a bowl, along with all remaining pea cucumber slaw ingredients (except salt) and toss to combine. Set aside. In a small bowl, mix yoghurt and harissa dressing together and season to taste. Set aside.
  3. Place buckwheat in a sieve and rinse under cold water. Add to pot of boiling water and cook for 12-14 minutes, until tender. Drain, rinse under cold water, then leave to drain well.
  4. Heat oil in a large fry-pan on medium heat. Cook lamb for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Set aside, covered, to rest before slicing against the grain, reserving resting juices.
  5. In a bowl, whisk together olive oil, vinegar, mustard, salt and honey. Finely dice onion; grate courgette and carrot; dice capsicum 1cm. Add all to bowl with dressing, along with buckwheat and peas. Toss to combine and season to taste. Add salt to pea cucumber slaw and toss to combine.
  6. TO SERVE spoon buckwheat salad onto plates. Top with Tunisian lamb and any resting juices (if desired). Spoon over pea cucumber slaw and drizzle over harissa yoghurt.

Nutritional Information

Energy 1812 kj
433 kcal
Protein 38.6g
Carbohydrate 32.2g
Fat 16.6g