Lamb Marinade


  1. In a bowl, place all lamb marinade ingredients and rub all over lamb. Refrigerate for 2hrs.
  2. Make the Peasant Saltsa by placing all ingredients into a processor and blend until smooth.
  3. To make CousCous, heat 1 tbsp olive oil in a large frying pan on high heat. Add CousCous and cook until lightly browned. Pour 2 cups of boiling water into pan, cover and simmer for 16 minutes or until all water is absorbed, stirring occasionally.
  4. Heat BBQ grill on medium or griddle pan. Place lamb onto grill and cook for 5 minutes on each side. Remove from grill and place into a bowl, covering with foil. Rest for 10 minutes.
  5. To make salad, toss Peasant Saltsa through pasta. Season to taste.
  6. Over 4 plates place a little lettuce and radish in the middle of each and a drizzle olive oil. Next place some pasta on top of greens.
  7. Slice each rump into 6 slices and divide between the plates, placing the lamb on top of the pasta.
  8. To finish scatter baby red chard.

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