Harissa Lamb Steaks With Quick Rhubarb Relish And Cinnamon Couscous

Homemade rhubarb relish is the perfect addition to this delicious lamb and couscous recipe.

The ingredient of Harissa Lamb Steaks With Quick Rhubarb Relish And Cinnamon Couscous

• 2 tablespoons extra virgin olive oil
• 3 teaspoons harissa seasoning
• 4 x 175g lamb backstraps
• 1 3 cup caster sugar
• 1 cinnamon stick
• 3cm piece fresh ginger finely grated
• 1 teaspoon mustard seeds
• 1 small red onion thinly sliced
• 1 bunch rhubarb trimmed sliced into 2cm pieces
• 250g packet pearl couscous
• 1 teaspoon ground cinnamon
• 2 cups salt reduced chicken stock warmed
• 1 3 cup pitted sicilian olives chopped
• 1 4 cup chopped fresh coriander leaves plus extra to serve
• lemon wedges to serve

The Instruction of harissa lamb steaks with quick rhubarb relish and cinnamon couscous

• combine half the oil and harissa in a bowl add lamb turn to coat set aside until required
• place sugar 1 3 cup water cinnamon stick ginger mustard seeds and onion in a medium saucepan stir over low heat for 4 minutes or until sugar dissolves increase heat to medium bring to a simmer stir in rhubarb cook covered for 5 minutes or until rhubarb is just tender remove from heat
• meanwhile heat remaining oil in a medium saucepan over high heat add couscous cook stirring occasionally for 6 minutes or until couscous is lightly browned add cinnamon cook for 30 seconds or until fragrant add stock bring to a simmer reduce heat to low simmer covered for 10 minutes or until couscous is tender stir in olives and coriander
• heat a chargrill over medium high heat cook lamb for 2 minutes each side for medium rare or until cooked to your liking rest covered for 3 minutes slice
• divide couscous and lamb among serving plates top with relish and extra coriander serve with lemon

Nutritions of Harissa Lamb Steaks With Quick Rhubarb Relish And Cinnamon Couscous

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