Sumac Lamb Rump with Orange Couscous

Sumac Lamb Rump with Orange Couscous

We love summery recipes just like this one! Perfect for cooking on the barbie and enjoying outdoors.
Servings 2
Total Time 40 mins

Ingredients

Couscous Salad

  • 100 g couscous
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp onion powder
  • ½ tsp ground coriander
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ¾ cup chicken stock
  • ¼ tsp salt
  • 1 drizzle oil
  • 1 Lebanese cucumber diced
  • ¼ red onion finely diced
  • 1 orange zested & sliced 1cm
  • 50 g baby spinach

Lamb

  • 300 g lamb rump whole
  • 1 drizzle oil
  • 20 g chopped pistachio
  • ½ tsp sumac

To Serve

  • 50 g feta cheese crumbled
  • 1 bunch mint leaves picked
  • 2 Tbsp yoghurt

Instructions

  • Before you start, preheat BBQ grill to medium (if using).
  • Add couscous and spices to a small, dry pot and cook for 1-2 minutes, until fragrant. Add stock, salt and oil and bring to the boil. Once boiling, turn off heat, cover and leave for 5 minutes, then fluff up grains with a fork. Set aside.
  • Prep cucumber and onion. Zest orange, then cut flesh into 1cm segments. Add all to a medium bowl along with spinach.
  • Prep feta and mint.
  • Pat lamb dry, season with salt and pepper and toss with oil. Cook lamb on BB grill for 7-10 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered for 5 minutes. Alternatively, cook lamb in a medium fry-pan on medium-high heat.
  • To finish, add cooked couscous to bowl with salad, toss to combine and season to taste with salt and pepper. Slice lamb thinly against the grain and season with salt and pepper. Mix pistachios and sumac together, then sprinkle over lamb and toss to coat.
  • Serve couscous salad topped with lamb, feta, yoghurt and mint.

Meet the Chef

Gemma ‘Mint’

Say hello to Gemma ‘Mint’ our Development Kitchen Manager. She’s all the way from the sunny Hawkes Bay and is the brain behind many of our new bags. She’s a lover of Hawkes Bay apples and golden peaches, having grown up in the region, it takes her right back to her childhood. However, her favourite foods are dumplings and freshly baked bread. Gemma loves how she gets to be involved in all the new projects in her role and how we’re constantly creating and evolving with our foodies.

Close
My Food Bag © Copyright 2020. All rights reserved.