Ingredients
6- 8 lamb fillets
2 tbsp chopped mint
2 tbsp tapenade
2 garlic cloves, crushed
3 tbsp lemon juice
olive oil
pita bread, to serve
Salad
2 cups burghul wheat or Israeli couscous
12 fresh asparagus spears
¼ cup lemon juice
2 tbsp olive oil
⅔ cup chopped mint or parsley
¼ cup pine nuts, toasted
2 tbsp finely chopped preserved lemon
salt and pepper, to serve
Method
- Mix the lamb fillets with mint, tapenade, garlic and lemon juice and marinate 15 minutes or up to 4 hours in the fridge.
- Prepare 2 cups burghul wheat or Israeli couscous according to packet instructions. Pour boiling water over 12 sliced asparagus spears or beans, stand 2 minutes, drain, then add to drained burghul or couscous with lemon juice, olive oil, chopped mint or parsley, toasted pine nuts, finely chopped preserved lemon (optional) and salt and pepper to taste.
- Prepare 2 cups burghul wheat or Israeli couscous according to packet instructions. Pour boiling water over 12 sliced asparagus spears or beans, stand 2 minutes, drain, then add to drained burghul or couscous with lemon juice, olive oil, chopped mint or parsley, toasted pine nuts, finely chopped preserved lemon (optional) and salt and pepper to taste.
