Step 1
Quickly marinate the lamb by combining the Moroccan spice blend with the olive oil in a medium bowl. Brush the spice mix over the lamb, season well with salt and pepper, and set aside.
Step 2
To make the lemon and honey dressing, combine the ingredients in a small bowl or jar and mix well. Season to taste.
Step 3
Heat a chargrill pan or barbecue to medium-high heat and cook the lamb for 3-4 minutes each side (200g pieces) until lightly charred, but still rare inside. For cutlets, cook on medium heat in a pan for 2-3 minutes a side or to your liking. Place the lamb in a bowl, cover with foil, and set aside to rest for 10 minutes.
Step 4
Meanwhile, add the cous cous to a large heatproof bowl, pour over the boiling stock or water, cover with a lid or cling film, and let it sit for 5 minutes. Remove the lid and fluff the cous cous with a fork.
Step 5
Add the drained chickpeas, cherry tomatoes, cucumber, spring onion, mint, parsley, watercress or rocket and goat’s cheese. Gently toss together.
Step 6
Arrange the chickpea salad on a large serving plate. Slice the lamb and arrange it over the salad. Crumble a little more goat’s cheese on top, if desired. Add mint or parsley leaves to garnish, drizzle over the dressing, and season well to taste.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
