zigis

Ingredients

• 2kg lamb back strap
• 50gm sumac spices
• Israeli Couscous
• 3 pkt israeli couscous
• 10ml olive oil
• 3 cloves of garlic
• 2 medium brown onions
• 2 avocadoes
• 4 cucumbers
• ½ bunch parsley
• 4 punnets cherry tomatoes
• 2 litres chicken stock
• Rocket leaves

Yield 25 serves

Method:

Step 1: Take sinew off lamb loin and rub lamb with sumac spice.

Step 2: BBQ lamb for 7-8 min on each side (for medium rare).

Step 3: Once cooked, place aside in a warm place to rest.

Step 4: Slice lamb loin diagonally into pieces about ½cm thick prior to serving.

Israeli Couscous:

Step 1: Cut onions and garlic finely, sauté on medium heat with olive oil.

Step 2: Once cooked, add couscous and continue to sauté for 1 more minute.

Step 3: Add chicken stock and bring to the boil. Reduce heat to simmer.

Step 4: Cover couscous and cook for approximately 8 to 10 minutes or until tender.

Tomato Emulsion

• ½ kg ripe tomatoes
• 3 garlic cloves
• 50ml white wine vinegar
• Pinch sugar
• 300-400ml olive oil
• Salt and Pepper

Method Tomato Emulsion:

Step 1: Wash and cut tomatoes into quarters.

Step 2: Place garlic cloves, tomatoes, pinch of sugar and vinegar in a food processor and blend well. When done, strain mixture and return liquid to a clean food processor.

Step 3: Put food processor on high speed and add olive oil slowly to tomato liquid to create emulsion.

Step 4: Season tomato emulsion with salt and pepper to taste.

To Assemble

Step 1: Wash vegetables and cut tomatoes, cucumbers and avocadoes into 1cm cubes.

Step 2: In a large mixing bowl add rocket, couscous, tomatoes and cucumbers. Mix well and season.

Step 3: Neatly arrange couscous salad on a plate, top with sliced lamb and drizzle tomato emulsion around.