Grilled lamb with tahini sauce & pumpkin tabouli
600 g pumpkin, cut into 2cm pieces
600 g lamb backstrap
2 tsp olive oil
1 tsp dried oregano
1 cup frozen broad beans
1 tbsp tahini
200 g tub Greek style natural yoghurt
3 tbsp lemon juice
1 garlic clove, crushed
1 cup flat-leaf parsley, coarsely chopped
0.5 cup mint leaves, coarsely chopped
2 green shallots, sliced
2 tomatoes, chopped
2 tbsp olive oil
2 tbsp lemon juice
0.5 tsp mixed spice
0.5 tsp cracked black pepper
- 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.
- 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.
- 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.
- 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.
- 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.
- Test the meat for degree of doneness with tongs. Use the blunt end of the tongs to prod the meat in the thickest part.
- Rare is soft when pressed, medium firm when pressed and well done is very firm when pressed.