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Lamb Rump With Autumn Veg and Turmeric Couscous

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Ingredients

1 Red Onion Diced
2 Small Courgettes Diced
1/2 Squash Peeled and Diced
1 Clove Garlic Sliced
2 Lamb Rump
2 tsp Harissa Paste
500ml Chicken Stock
2 Lemons Juice Only
2 tsp Turmeric Powder
300g Giant Couscous
250g Chickpeas Cooked
200g Peas
1 Orange Zest Only
200g Good Quality Creamy Feta Cheese
50g Flat Leaf Parsley and Mint
Tomato Salsa
Mixed Fresh Herbs
1 Punnet Cherry Tomatoes
3 Spring Onion
100ml Extra Virgin Olive Oil

Lamb Rump With Autumn Veg and Turmeric Couscous

  • Medium

Ingredients

  • Tomato Salsa

Directions

Steps

1
Done

Preheat your oven to 180ºC

2
Done

Make up your tomato salsa simple by quartering the cherry tomatoes, slicing the spring onions and combining with the rest of the ingredients.

3
Done

Lightly sweat off the onion, courgette, squash and garlic. Set to one side.

4
Done

Score the fat on the lamb rump and season. Seal in a hot frying pan for 2-3 minutes, then cover with the harissa and roast in oven at 12-14 minutes. Rest for five minutes in a warm area before carving

5
Done

While the lamb is in the oven, heat your chicken stock and add lemon juice and turmeric. Put the couscous into a large bowl, pour in the stock to cover the top of the couscous. Wrap the bowl in clingfilm and leave for about 10 minutes until fluffy and the liquid has been absorbed.

6
Done

Then add the fresh peas, chickpeas, squash and courgettes. Finally, add the chopped herbs. Use a fork to mix through and to avoid sticking.

7
Done

Place the couscous into your serving dish, carve the lamb and place on top, pour over the lamb juices from the pan. To finish, crumble the creamy feta, shredded mint and the tomato salsa over the entire dish.

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