Lamb backstrap with moroccan salad

Ingredients

1/2 cup chopped flat leaf parsely
1 tbs chopped coriander
4 garlic cloves finely chopped
2 tsp harissa (or chili)
1 tsp dried thyme
1/2 cup olive oil
1/4 cup lemon juice
2 tsp cumin
2 x 350gm lamb backstrap

Salad
1/2 cup couscous
1tbs harissa (or chili)
100ml olive oil
1 tbs lime juice
1 tbs coriander leaves
1 tbs mint leave choped
100 gms whole blanched almonds
2 butter lettuces, leaves separated
6 spring oninos thinly sliced on an angle

Method
1. For marinade combine parsley, coriander, garlic, harissa, thyme, olive oil, lemon juice and cumin in a bowl.  Add lamb - chill for an hour or overnight.
2. For salad place cous cous in heat proof bowl and add 1/2 cup boiling water, cover and set aside for 5 minutes then fluff up with a fork.  cool.
3. Combine harisaa, 1/3 cup olive oil, lime juice, coriander and mint, set aside.
4. Heat remaining oil in frying pan over medium high heat and cook almonds for 2 minutes until golden.
5. Preaheat chargrill to medium high and cook lamb for 2-3 minutes to your liking - remove from heat and set aside to rest for 5 minutes.
6. Arrange lettuce on a platter, top with couscous and almonds, and drizzle with the dressing.  Scatter wtih extra mint and coriander leaves and spring onions.  Thickly slice lamb and serve with salad.