Lemon Myrtle Lamb and Cous Cous
 
Prep time
Cook time
Total time
 
Lemon Myrtle is a native Australian plant that pairs really well with Lamb. It also works in breakfasts (like porridge and cereals) and in desserts. It's a versatile flavour that adds variety to your child's repertoire.
Author:
Cuisine: Australian
Serves: 8 serves
Ingredients
  • ⅓ cup Olive Oil
  • approx 1kg Lamb Butterflied Shoulder
  • 2 cloves garlic, finely chopped
  • ⅓ cup lemon juice
  • 3 tsp lemon myrtle
  • optional: salt and pepper for seasoning
  • 2 cups cous cous
  • ⅓ cup fresh parsley
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon myrtle
  • optional: flaked toasted almonds
  • optional: green beans or broad beans to serve alongside
Instructions
  1. Note: you will need to marinade the lamb for at least an hour before cooking in a pan or on the bbq.
  2. Make the marinade by combining the olive oil, garlic, lemon juice and 3 tsp of lemon myrtle. Optional: season to taste. Pour this over the lamb and rub it in gently.
  3. Allow to sit in marinade for at least an hour.
  4. FOR BBQ: add the lamb shoulder once it is at a medium-high heat turn over on both sides to seal. Turn down the heat or move to a less warm spot on the bbq (cover with foil if necessary) for another 30 mins. Cook to your liking remembering the outside pieces may be cooked through more than the middle. Children may enjoy their lamb juicier but not necessarily rare.
  5. FOR OVEN: Cook on a roasting rack in a tray for 45min at 180oC. You may want to finish it in the pan. Rest under foil for about 10 minutes before slicing for service.
  6. In the meantime, make your cous cous by boiling 4 cups of water and adding it two 2 cups of dry cous cous.
  7. Whisk the lemon myrtle with the olive oil and lemon juice in a separate bowl.
  8. Once the cous cous has absorbed all of the water, fluff it up with a fork / mini whisk and add the lemon myrtle mix, parsley and flaked toasted almonds.
  9. Serve the cous cous alongside some green beans or broad beans with the lamb sliced up too.
Recipe by Play With Food at https://www.playwithfood.com.au/lemon-myrtle-lamb-and-cous-cous/