- 4 (7-800g) lamb backstraps
- 2 large cloves garlic crushed with ½ teaspoon salt
- ½ tsp freshly ground black pepper
- 4 tbsp extra virgin olive oil
- 1 red onion, thinly sliced
- 350g zucchini, very thinly sliced on the diagonal
- 350g bought cooked baby beetroot, halved
- 2 tbsp balsamic vinegar
- 250ml beef jus
- 100g sheep’s milk feta
- small handful parsley and coriander sprigs
- 300g Israeli couscous, boiled in a large saucepan of well-salted water for about 10 minutes or until tender to the bite, well drained and ready when lamb is done
Place lamb in a large bowl with garlic, pepper and 2 tablespoons of the oil. Mix well. Heat a frying pan over moderate heat and add the lamb. Fry for about 4 minutes on each side then remove from the pan to a warm plate. Cover loosely with foil and rest in a warm place.
Add remaining oil to the pan over moderate heat and add the onion, zucchini and beetroot. Stir-fry for 5 minutes or until the zucchini has wilted and the beetroot is hot. Remove vegetables from the pan to a plate.
Turn the heat up under the pan and add the vinegar and jus. Boil until reduced and slightly syrupy. Taste and season. Add vegetables back to the pan and mix well.
Slice the lamb across the grain and serve on the couscous with the vegetables. Sprinkle the feta and herbs over the top.