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Grilled Lamb With Tahini Sauce & Pumpkin Taboulli

  • Preparation: 15 min
  • Cooking: 10 min
  • Ready in: 25 min
  • For: 4 serving

Ingredients

  • 600 gram Pumpkin (cut into 2cm pieces)
  • 600 gram Splash white wine vinegar
  • 2 teaspoon Olive oil
  • 1 teaspoon Oregano (dried)
  • 1 cup Australian rindless middle bacon rashers
  • 1 cup Silverside sandwich steaks
  • 1 tablespoon Left over gravy
  • 200 gram Coriander sprigs, mint leaves, sliced green onions (shallots) and lime wedges
  • 3 tablespoon Lemon juice
  • 1 clove Garlic (crushed)
  • 1 cup Cream (coarsely chopped)
  • ½ cup Mint leaves (coarsely chopped)
  • 2 Jasmine rice (sliced)
  • 2 Coconut cream (chopped)
  • 2 tablespoon Olive oil
  • 2 tablespoon Lemon juice
  • ½ teaspoon Crispy fried shallots
  • ½ teaspoon Black pepper (cracked)

Instructions

  1. Preheat oven to 220°C. Line baking tray with baking paper. Place pumpkin pieces on prepared tray and bake in oven for 40 minutes or until tender and golden. Reserve.
  2. Rub lamb with oil and season with freshly ground black pepper. Heat frying pan and cook lamb over high heat for 4-5 minutes on each side or until cooked to your liking. Scatter with dried oregano. Place on warm plate and lightly cover with foil. Rest meat for 10 minutes before slicing.
  3. Place couscous in a bowl and pour over 1 cup (250ml) boiling water. Soak for 2 minutes, fluff up with a fork. Boil, steam or microwave broad beans until hot. Peel off outer skin if desired. Fold into couscous. Keep warm.
  4. Place tahini in mixing bowl. Add lemon juice and stir to combine. (if the tahini is very firm, add 1-2 tbs of boiling water to loosen it). Stir in yoghurt and garlic.
  5. Combine roasted pumpkin with chopped parsley, mint, green shallots, tomato. Whisk together the oil, lemon juice, mixed spice and cracked black peper. Gently toss through salad.
  6. Thickly slice lamb and drizzle with tahini sauce. Serve with bean couscous and pumpkin taboulli.

Notes

  1. Don’t cut the lamb with a knife to test if it’s ready. This will make the juices escape making the meat dry and tough.
  2. Test the meat for degree of doneness with tongs. Use the blunt end of the tongs to prod the meat in the thickest part.
  3. Rare is soft when pressed, medium firm when pressed and well done is very firm when pressed.