Moroccan Spiced Lamb with Green Veggie Pearl Couscous and Sweet Tomato Chutney

Moroccan Spiced Lamb with Green Veggie Pearl Couscous and Sweet Tomato Chutney

Ready in 25 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 17, 2016.

Moroccan spice transforms this lamb rump.


Ingredients

Green veggie pearl couscous

  • 1 cup pearl couscous
  • 1 head broccoli, stalks and florets finely chopped
  • 1 1/2 cups frozen peas, defrosted
  • 1 courgette

Moroccan spiced lamb

  • 450 g lamb rump steaks, at room temperature
  • 1 1/2 teaspoons lamb spice mix (optional, adults)

To serve,

  • 60 g sweet tomato chutney

Steps

  1. a large pot of salted water to the boil. Preheat BBQ grill to medium-high (if using).
  2. Cook pearl couscous in pot of boiling water for 10 minutes. Add broccoli and peas and cook a further 2–3 minutes, until couscous is just tender and veggies are bright green. Drain and toss with a drizzle of olive oil.
  3. Pat lamb dry with paper towels and season with salt. Sprinkle lamb spice mix (if using) on both sides and rub into lamb.
  4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Wrap in foil and rest for 5 minutes then slice thickly on an angle.
  5. Grate courgette; add to green veggie pearl couscous and toss together. Season to taste with salt and pepper.
  6. Spoon green veggie pearl couscous onto plates. Top with sliced lamb. Dollop over sweet tomato chutney.

Nutritional Information

Energy 2117 kj
506 kcal
Protein 29.0g
Carbohydrate 48.2g
Fat 21.5g