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.
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, March 31, 2019.
Ingredients
Couscous
- 1 pack spiced wholemeal couscous
- ¾ cup boiling water
- 1 cucumber, diced
- 1 spring onion, thinly sliced
- 1 pack baby spinach
Lamb
- 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
Steps
-
Cook couscous In a large heat-proof bowl, combine couscous and boiling water. Stir, cover and leave for 5 minutes.
-
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.
-
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.
-
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 |