Lamb Back Strap with African Millet Salad


Ingredients for millet salad:
¾ of cup millet
2-3 cups water
1 small onion chopped
1 garlic clove crushed
1.5 tsp fresh ginger
1.5 tsp cumin
1.5 tsp smoked paprika
¼ cup roasted Pistachio nuts
¼ cup Currants
½ cup coriander

Ingredients for lamb:
2 lamb back straps
1 tablespoon olive oil
1 tbsp of lemon juice
Herbamare salt to taste


In a saucepan add the millet and water and cook until tender or the water has absorbed, approx. 15-20 minutes  
Sautee onion, garlic, ginger until gold brown. Add the cumin, smoked paprika and cooked millet and mix through. Add pistachio nuts, currants and coriander. Serve with a drizzle of olive oil.

Marinate lamb in olive oil, lemon juice and season with herbamare salt and cook on a medium BBQ with the lid on for 2-3 minutes each side.

Serve lamb sliced over a bed of African millet salad and sprinkle with mint or coriander.

Note – You can substitute lamb for hard tofu in this recipe.