Sumac Lamb with Orange and Mint Couscous

Sumac Lamb with Orange and Mint Couscous

Ready in 40 minutes Serves 4
This dish will appear in My BBQ Bag 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

  1. 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.
  2. Prep salad Dice cucumber and red onion 1cm. Zest orange then cut flesh into 1cm segments. Add to a large bowl along with spinach.
  3. Make dressing Combine dressing ingredients in a bowl and set aside.
  4. 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.
  5. To finish Add cooked couscous to bowl with salad and toss to combine. Season to taste. Crumble feta and roughly chop mint.
  6. 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