Pearl CousCous with BBQ Lamb and Peasant Saltsa
- In a bowl, place all lamb marinade ingredients and rub all over lamb. Refrigerate for 2hrs.
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Cooking tools:
- Food processor
- Grill
- Griddle
- Skillet
- Mixing bowl
- Pot
- Aluminum foil
- Refrigerator
- Stove
- Chef's knife
- Cutting board
- Plate
- Spoon
Ingredients
- San Remo Pearl CousCous 300g
- 3 lamb rumps, cap off
- 2-4 tbsp olive oil
- Salt
- 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
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