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Photo of Cinnamon-spiced lamb with beetroot orange salad and herbed couscous by WW

Cinnamon-spiced lamb with beetroot orange salad and herbed couscous

Total Time
45 min
30 min
10 min
Bring the aromas of North Africa to your table.


Ground cinnamon

2 tsp

Ground cumin

1 tsp

Ground paprika

1 tsp, sweet


2 clove(s), crushed

Olive oil

1 tbs

Lamb backstrap, raw

480 g, (buy 600g)


2 medium


2 medium, coarsely grated

White radish

8 individual, thinly sliced

Red onion

½ medium, thinly sliced

Red wine vinegar

1½ tbs

Fresh flat-leaf parsley

1 tbs

Chicken stock

¾ cup(s), salt-reduced

Dry couscous

¾ cup(s), (150g)

Fresh coriander

2 tbs, chopped


  1. Combine cinnamon, cumin, paprika, garlic and 3 teaspoons of oil in a medium bowl. Add the lamb and rub all over with the spice mixture. Set aside for 10 minutes to marinate.
  2. Meanwhile, peel and segment the oranges, working over a bowl to collect all the juice. Use a sharp knife to peel the rind and pith and remove the membranes. Put the segments in a sieve over the bowl to allow the juice to drain. Do not squeeze. You will need ¼ cup (60ml) juice.
  3. Combine the orange segments, beetroot, radish, onion, vinegar, orange juice and half the parsley in a medium bowl. Season with salt and pepper and toss gently to combine.
  4. Preheat a chargrill or barbecue on medium-high. Season the lamb with salt and pepper and cook for 3-4 minutes each side for medium or until cooked to your liking. Set aside, covered, for 5 minutes to rest.
  5. Meanwhile, bring the stock to the boil in a medium saucepan over high heat. Remove from heat. Add remaining oil and stir in the couscous. Cover and set aside for 5 minutes or until all the liquid has been absorbed. Use a fork to separate the grains. Stir in coriander and remaining parsley. Season with salt and pepper. Slice the lamb and serve with the salad and couscous.


SERVING SUGGESTION: Baby spinach or rocket leaves.