Oregano lamb and couscous salad
Preparation time:20 mins plus marinating

Total cooking time:15 mins

Serves 4

You'll need
500g lamb loin
2 cloves garlic, crushed
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons lemon juice
1 teaspoon honey
1 tablespoon olive oil
2 tablespoons fresh oregano, chopped
1 cup couscous
500ml reduced salt chicken stock
400g can chickpeas, rinsed and drained
200g cherry tomatoes, halved
2 cups fresh flat leaf parsley, roughly chopped
1 cup raisins
2 oranges, cut into segments

Here's how
1. Trim the lamb loin of all excess fat and sinew. Put the garlic, cinnamon, allspice, lemon juice, honey, olive oil and oregano in a jug and whisk to combine. Pour over the lamb, cover and marinate in the refrigerator for 4 hours or overnight.
2. Put the couscous in a bowl. Bring the chicken stock to the boil and pour over the couscous. Allow to stand for 10 minutes or until all the liquid is absorbed.
3. Lightly oil a chargrill or barbecue and cook the marinated lamb loin over a medium high heat for about 10 minutes or until medium rare. Allow to stand for 5 minutes before slicing.
4. Fold the lamb, chickpeas, tomatoes, parsley, raisins and oranges through the salad and serve.






Recipe courtesy of The Heart Foundation