Sumac Lamb with Roast Pumpkin and Spinach Couscous

Sumac Lamb with Roast Pumpkin and Spinach Couscous

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 3, 2016.
Order Now
Order Now

Save time by making these dressings in advance. Just store them covered in the fridge.

Ingredients

ROAST PUMPKIN AND SPINACH COUSCOUS

  • 300g pumpkin, peeled and diced 1.5–2cm
  • 1 1/2 cups chicken or vegetable stock
  • 1 1/2 cups couscous
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/2 bag baby spinach leaves
  • 1 courgette

SUMAC LAMB

  • 600g lamb rump steaks (at room temperature)
  • 1 tablespoon sumac

DRESSING

  • 2 tablespoons olive oil
  • 2 teaspoons runny honey
  • 1 teaspoon mustard (e.g. wholegrain, Dijon)
  • 3 teaspoons vinegar (e.g. red wine, white wine)

SUMAC LAMB DRIZZLE

  • 1 teaspoon runny honey
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup mayonnaise

TO SERVE

  • 50g feta cheese

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
  2. Toss pumpkin on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for 15–18 minutes, until tender and starting to brown. Turn once during cooking.
  3. Bring stock to the boil in a medium pot on high heat. Once boiling turn off heat, add couscous, olive oil and salt. Stir, cover and leave for 5 minutes. Once cooked, fluff up grains with a fork.
  4. Pat lamb dry with paper towels, season with salt and coat with sumac. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb, in batches, for about 2 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Cover to rest for 5 minutes then slice.
  5. Roughly chop spinach and grate courgette. Add to couscous along with cooked pumpkin and gently toss to combine. In a small bowl, whisk all couscous dressing ingredients together. Add to pumpkin and spinach couscous and gently mix.
  6. Mix all sumac lamb drizzle ingredients together in a small bowl.
  7. Spoon roast pumpkin and spinach couscous onto plates. Crumble over feta, top with sumac lamb and drizzle over sumac lamb drizzle.

Nutritional Information

Energy 2492 kj
596 kcal
Protein 38.2g
Carbohydrate 44.6g
Fat 29.5g