Lamb backstraps with orange and cranberry couscous and grilled pumpkin
You could use lean lamb steaks in this recipe if you can’t find fillets or back straps.
Instructions
Peel, deseed and slice the pumpkin. Toss in olive oil and garlic, season with salt and pepper.
Preheat a grill pan over a moderate flame and cook the pumpkin until tender but holding its shape, turning once.
In the meantime, bring the cranberry juice to a boil with the zested orange and orange juice. Once boiling, remove from the heat.
Reheat the grill pan until hot. Brush the lamb with a little oil, then sear the lamb on both sides (about 2 minutes each side). Turn off the heat, allowing the lamb to rest in the cooling pan.
Add the couscous to the hot cranberry, pop the lid on the pot and allow the couscous to 'cook'.
To serve, sit the lamb on top of the couscous with the pumpkin to the side. Garnish with flat leaf parsley.
- Recipe by:
- Alison Robert
First published December 2005
Recipe Information
Portions: 2
Time to make: 30 minutes
Total cost of all ingredients: $18.78 / $9.39 per serve
- High iron
Ingredients
- 1/8 pumpkin
- 2 cloves garlic, chopped
- olive oil for brushing
- 2 cups cranberry juice
- zest and juice of 2 oranges
- 2/3 cup couscous
- 4 lamb backstraps or fillets (approx 100g pieces)
- 1 bunch flat leaf parsley, chopped
Nutrition Information
| per serve | |
|---|---|
| Energy |
2375
kJ
(573 Cals) |
| Protein | 44.5g |
| Fat - saturated |
16.0g
6.5g |
| Carbohydrates - sugars |
62.5g
41.5g |
| Dietary Fibre | 5.6g |
| Sodium | 180mg |
| Calcium | 114mg |
| Iron | 5.9mg |
| * NS: Not specified | |
HFG Tip
The high sugar content in this dish is due to the sugars in the cranberry juice and the orange. Be sure to use unsweetened cranberry juice or the sugar content will be higher still.
