Spicy Lamb Backstrap with Couscous salad & Roast Tomatoes

Serves 2

150 g lamb backstrap
1/3 cup couscous
2/3 cup chicken stock
1 tbs fresh chopped parsley
50 g soft goats cheese
6 cherry tomatoes
1/2 cup baby spinach
55 g sliced cucumber
4 tsp low fat Greek yogurt
Cooking spray

Lamb spice rub
1/2 tsp curry powder
1/2 tsp paprika
1/2 tsp thyme dried
1/2 tsp chilli flakes
1/2 tsp table salt

Nuts & Bolts

1. Combine curry powder, paprika, thyme, chilli and salt into a bowl. Add lamb backstrap and rub all spices into the meat. Set aside for later.

2. Preheat oven to 200c. Line baking tray with baking paper, place tomatoes on tray spray with cooking spray and bake in the over for 10-15 minutes.

3. Meanwhile boil chicken stock and then place in a bowl with couscous. Cover the bowl with film wrap and let stand for 10 minutes. Once ready fluff up with a fork add parsley and mix.

4. In a medium heat frying pan spray one side of the backstrap and place in the pan. Cook for 2 minutes spray the side facing you them flip over and cook for a further 2 minutes. Remove backstrap from pan place on a place and cover with foil and rest for 3 minutes before slicing.

5. Place couscous on a plate add spinach, cucumber, tomatoes, cheese and top with yoghurt.

Calories per serving : 423