Recipe From Brookfarm – Tender Lamb Backstraps with Lemon Myrtle Couscous

The friendly folk over at Brookfarm share with us a recipe today; the handy thing about this dish is that it’s suitable for both the warm and cool seasons. Serve with a refreshing salad in Summer or a warming side dish of greens in Winter.

Tender Lamb Backstraps with Lemon Myrtle Couscous

Serves 4



Sprinkle lamb with salt, pepper and crushed garlic, marinate in Brookfarm Lemon Myrtle Infused Macadamia Oil for 1 hour. This will tenderise the lamb beautifully.

Heat the remaining oil from the marinade (about a tablespoon) in a heavy based frypan on high heat. Add the lamb backstraps and brown them on each side. Reduce heat to medium and cook lamb until still slightly pink in the centre (about 4 minutes per side)

Remove from heat, allow to cool for a few minutes to let the juices draw back into the meat and then cut into 2 cm slices.

Fry chopped nuts in Brookfarm Premium Grade Macadamia Oil until golden brown. Set aside on paper to drain.

While lamb is cooking bring 2 cups water to boil in saucepan. Remove from heat and add 1 tablespoon Brookfarm Lemon Myrtle Infused Macadamia oil and 1 teaspoon salt. Stir.

Add 2 cups of couscous, stir and cover and allow to stand for 2-3 minutes while the couscous swells. Add nuts & chopped parsley.

Stir and serve on individual plates

Feel free to experiment with ingredients. The couscous can be substituted with quinoa for those whom are gluten-free or a side of brown rice can also be used.

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