Grilled Lamb With Tahini Sauce & Pumpkin Taboulli
Roast pumpkin until tender, serve with herbed couscous and tangy tahini yogurt dressing. Savor succulent lamb cooked to perfection.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Stove
- Plate
- Aluminum foil
- Mixing bowl
- Fork
- Kettle
- Saucepan
- Microwave
- Whisk
- Tongs
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 600 grams Pumpkin cut into 2cm pieces
- 600 grams Lamb backstrap
- 2 teaspoons Olive oil
- 1 teaspoon Oregano dried
- 1 cup Instant couscous
- 1 cup Frozen broad beans
- 1 tablespoon Tahini
- 200 grams Greek style natural yoghurt tub
- 3 tablespoons Lemon juice
- 1 clove Garlic crushed
- 1 cup Flat-leaf parsley coarsely chopped
- ½ cup Mint leaves coarsely chopped
- 2 Green shallots sliced
- 2 tomatoes chopped
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- ½ teaspoon Mixed spice
- ½ teaspoon Black pepper cracked
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