Sumac Lamb with Saffron Orange Yoghurt

Sumac Lamb with Saffron Orange Yoghurt

Ready in 20 minutes Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, March 31, 2019.



  • 1 pack spiced wholemeal couscous
  • ¾ cup boiling water
  • 1 cucumber, diced
  • 1 spring onion, thinly sliced
  • 1 pack baby spinach


  • 1 pack lamb rump steaks

To Serve

  • From My Kitchen sumac pistachio blend
  • Saffron orange yoghurt
  • Crumbled feta

From the Pantry

  • Oil
  • Salt & Pepper
  • Vinegar


  1. Cook couscous In a large heat-proof bowl, combine couscous and boiling water. Stir, cover and leave for 5 minutes.
  2. Meanwhile, cook lamb Heat a drizzle of oil in a medium fry-pan on high heat. Pat lamb dry and season. Cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Wrap in foil to rest then slice.
  3. Prep cucumber & spring onion Fluff up couscous and add cucumber, spring onion and spinach to bowl. Add a drizzle of olive oil and vinegar, toss to combine and season.
  4. Serve, couscous on a platter and top with lamb, sumac pistachio blend and saffron orange yoghurt. Crumble over feta.

Nutritional Information

Energy 2508 kj
599 kcal
Protein 38.2g
Carbohydrate 44.9g
Fat 29.7g