|
|
| Seared Lamb with Buttery Steamed Asparagus Serves 4 2 bunches fresh Australian asparagus spears, woody end removed 500g lamb backstrap or lamb fillet  1 tablespoon butter 2 cups dry couscous 100g finely diced red, yellow, green capsicum 50g feta cheese, cubed Pre-heat a heavy based frying pan over a high heat. Brush the lamb with half a tablespoon of olive oil and cook for about 2 to 3 minutes on each side. Remove from heat and leave to rest for 10 minutes covered in foil. Add the remaining half tablespoon of olive oil to the hot pan and sauté the mixed capsicum for about 3 to 5 minutes. In a steamer, cook the asparagus spears for 2 to 3 minutes until just tender. Drain, toss in butter and set aside. Prepare the dried couscous according to the manufacturer’s instructions and mix through the sautéed capsicums and diced feta cheese. To serve, slice lamb and pile on top of couscous and accompany with buttery asparagus spears. 
|
|