Ingredients
Method
1.Blend or process za’atar and nuts until mixture resembles coarse breadcrumbs.
2.Combine lamb with 2 tablespoons olive oil in large bowl; add za’atar mixture, turn lamb to coat all over.
3.Cook lamb in heated oiled large frying pan, in batches, until cooked as desired. Cover; stand 5 minutes then slice thickly.
4.Serve lamb with couscous with lemon and parsley, if you like.
The backstrap is the eye of loin, a quickly cooked strip of tender meat. Couscous with some chopped parsley and grated lemon rind through it takes only minutes to make and would be excellent with this spicy backstrap.
Note
