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Recipe

Barbecued lamb backstraps with roast asparagus couscous

Nov 29, 2012 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Barbecued lamb backstraps with roast asparagus couscous
  • 500 gram lamb backstraps or fillets
  • 1/4 cup maple syrup
  • 1/4 cup red wine
  • 1 tablespoon dijon or grain mustard
  • 2 clove garlic, sliced
  • 1 teaspoon rosemary leaves
Roast asparagus couscous
  • 2 bunch asparagus, trimmed, cut into 3cm lengths
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 cup couscous
  • 1 cup hot chicken stock
  • 6 green onions, thinly sliced
  • mixed salad to serve

Method

Barbecued lamb backstraps with roast asparagus couscous
  • 1
    Preheat a chargrill on medium and oven to 180°C.
  • 2
    Place lamb in a shallow dish. In a jug, combine syrup, wine, mustard, garlic and rosemary. Pour over lamb and turn to coat evenly.
  • 3
    Spray chargrill with oil. Cook lamb for 5 minutes each side, basting regularly. Transfer to a plate. Cover with foil and rest 5 minutes.
  • 4
    Prepare couscous by arranging asparagus in a baking dish. Toss with oil, garlic and season to taste. Bake 10 minutes, or until tender.
  • 5
    Place couscous in a bowl. Pour stock over and stand for 5 minutes until all liquid has been absorbed. Toss asparagus and green onions through. Keep warm.
  • 6
    Pour remaining marinade into a saucepan. Bring to the boil. Reduce heat and simmer 3-4 minutes.
  • 7
    Slice lamb and serve with couscous. drizzled with the reduced sauce. Accompany with salad.

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