Grilled lamb with tahini sauce and pumpkin taboulli This succulent grilled lamb recipe packs a lot of punch in the nutrition stakes; rich in top quality protein, lower GI carbohydrates, healthy fats, fibre and plenty of vitamins and minerals such as iron. Dinner Main Print this recipe Details Serves: Serves 4Number of ingredients: 18 IngredientsTo prep: 15 Minutes PrepTo cook: 50 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 2613kJProtein: 44gFat (total) : 24g- Saturated Fat: 5gCarbohydrate (total): 53gFibre: 11gSodium: 179mg Ingredients 600g pumpkin, cut into 2cm pieces 600g lamb backstrap, fat trimmed 2 teaspoons olive oil 1 teaspoon dried oregano 1 cup instant couscous 1 cup frozen broad beans 1 tablespoon tahini 200g Greek style natural yoghurt 3 tablespoons lemon juice 1 garlic clove, crushed 1 cup flat-leaf parsley, coarsely chopped 1/2 cup mint leaves, coarsely chopped 2 green shallots, sliced 2 tomatoes, chopped 2 tablespoons olive oil 2 tablespoons lemon juice 1/2 teaspoon mixed spice 1/2 teaspoon cracked black pepper Method 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 tablespoons of boiling water to loosen it). Stir in yoghurt and garlic. Combine roasted pumpkin with chopped parsley, mint, green shallots, tomato. Whisk together the oil, lemon juice, mixed spice and cracked black pepper. Gently toss through salad. Thickly slice lamb and drizzle with tahini sauce. Serve with bean couscous and pumpkin tabouli.
