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

Cinnamon-spiced lamb with beetroot orange salad and herbed couscous

8
8
8
SmartPoints® value per serving
Total Time
45 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Moderate
Bring the aromas of North Africa to your table.

Ingredients

Ground cinnamon

2 tsp

Ground cumin

1 tsp

Ground paprika

1 tsp, sweet

Garlic

2 clove(s), crushed

Olive oil

1 tbs

Lean lamb backstrap

480 g, (buy 600g)

Orange(s)

2 medium

Beetroot

2 medium, coarsely grated

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

Instructions

  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.

Notes

SERVING SUGGESTION: Baby spinach or rocket leaves.