Sumac Lamb with Orange and Mint Couscous
Ready in 40 minutes
• Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, March 31, 2019.
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, March 31, 2019.
Ingredients
Couscous Salad
- 1 pack From My Kitchen apricot couscous
- 1 cup chicken stock
- ½ cup water
- 1 Lebanese cucumber
- ¼ red onion
- 1 orange
- ½ pack baby spinach
Dressing
- 1 pack saffron and orange dressing
- 150g yoghurt
Sumac Lamb
- 1 pack lamb rump
- 2 Tbsp From My Kitchen sumac pistachio blend
To Serve
- 100g feta cheese
- 1 bunch mint
Have Handy
- Oil
- Salt & Pepper
- Vinegar
- Butter
Steps
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Cook couscous Preheat BBQ grill to medium. Add couscous to a dry pot and cook for 1-2 minutes, until fragrant. Add stock, water, ¼ tsp salt, and a drizzle of 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.
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Prep salad Dice cucumber and red onion 1cm. Zest orange then cut flesh into 1cm segments. Add to a large bowl along with spinach.
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Make dressing Combine dressing ingredients in a bowl and set aside.
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Cook lamb Pat lamb dry, season and toss with a drizzle of oil. Cook lamb on BBQ grill for about 7-10 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered for at least 5 minutes. Slice thinly against the grain then season. Sprinkle with sumac pistachio blend and toss to coat.
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To finish Add cooked couscous to bowl with salad and toss to combine. Season to taste. Crumble feta and roughly chop mint.
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Serve couscous salad topped with sliced lamb, yoghurt dressing, feta and mint.
Nutritional Information
Energy |
2726 kj 652 kcal |
---|---|
Protein | 44.7g |
Carbohydrate | 46.6g |
Fat | 32.1g |