Pearl CousCous with BBQ Lamb and Peasant Saltsa - San Remo
- In a bowl, place all lamb marinade ingredients and rub all over lamb. Refrigerate for 2hrs.
Ingredients
- San Remo Pearl CousCous 300g
- 3 lamb rumps, cap off
- 2-4 tbsp olive oil
- Salt and black pepper
- 150g frisee lettuce
- 4 radishes, finely sliced
- Baby red chard (micro)
- 2 sprigs of thyme
- 1 sprig rosemary
- 1 lemon, zested
- Olive oil
- Cracked black pepper
- 1tbsp ground cumin
More Like This
Pearl CousCous with BBQ Lamb and Peasant Saltsa - San Remo
sanremo.com.au
Pearl CousCous with Pulled Pork, Roasted Baby Carrots & Gremolata - San Remo
sanremo.com.au
Pearl Couscous with Roasted Mixed Tomatoes - San Remo
sanremo.co.nz
Pearl CousCous Christmas Salad - San Remo
sanremo.com.my
Pearl CousCous ‘Paella’ - San Remo
sanremo.com.au
Pearl CousCous Christmas Salad - San Remo
sanremo.co.nz
Pearl CousCous Christmas Salad - San Remo
sanremo.com.au
BBQ Prawns with Soft Herb Couscous Salad - San Remo
sanremo.com.au