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PREP TIME: 15 mins + marinating time
COOK TIME: 10 mins

4 Pure South Lamb Boneless Loin
½ onion, finely chopped
½ teaspoon salt
1 lemon, zest and juice
4 tbsp extra virgin olive oil
1 tbsp coriander seeds, lightly toasted and crushed
1 box moroccan couscous
½ cup figs, roughly chopped
A handful of coriander, chopped

This scrummy-licious recipe is a lively lamb number, ready to eat in just 20 minutes. Just BBQ or pan fry and marvel as everyone asks you for the recipe!

  1. Mix onion, salt, lemon zest and juice, oil and coriander seeds. Pour the marinade over
    the lamb. Turn to coat. Cover and stand for at least 10 minutes or until ready to cook.
  2. Prepare couscous according to the packet instructions. Add figs and coriander. Toss
  3. Barbecue the lamb steaks on a moderately-high heat for about 4-5 minutes each side.
    The lamb should remain pink. Rest a minute or two before serving with the couscous
    and lemon wedges.
  4. We served ours with a leafy green salad and a yoghurt chilli sauce.