Harissa Lamb Steaks With Quick Rhubarb Relish And Cinnamon Couscous

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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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