Spiced Lamb Loin Fillets with Capsicum Couscous

By Divya Chopra, Homecook of the Year Finalist
Spiced Lamb Loin Fillets with Capsicum Couscous
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Lamb Loin Fillets
  • 3 Tbsp Greek yoghurt
  • ½ tsp rubbed mint
  • ½ tsp garam masala
  • ½ cup couscous
  • 1 red capsicum, finely sliced
  • 1 yellow capsicum, finely sliced
  • 1 red onion, peeled, finely sliced
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp capers, drained
  • 1 tsp chilli sauce
  • ½ tsp olive oil
  • Lemon wedges, to serve

Spiced Yoghurt Sauce

  • 1 cup Greek yoghurt
  • 1 tsp crushed garlic
  • 2 Tbsp chopped fresh mint
  • ½ tsp paprika


Rub loin fillets in Greek yoghurt, mint, and garam masala. Leave to marinate for 15 minutes, or longer.

Cook couscous with ¾ cup of water until tender. Add sliced capsicums, onion, fresh mint, capers, chilli sauce, and olive oil. Mix together. Season to taste. 

To make spiced yoghurt, mix all ingredients together well. Season to taste. 

On a hot griddle pan or barbecue plate, cook fillets for 2 minutes on each side for rare or an extra minute for medium. Leave to rest for 5 minutes. Slice thinly.

Serve lamb with couscous salad and lemon wedges.

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