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.
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
-
a large pot of salted water to the boil. Preheat BBQ grill to medium-high (if using).
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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.
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Pat lamb dry with paper towels and season with salt. Sprinkle lamb spice mix (if using) on both sides and rub into lamb.
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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.
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Grate courgette; add to green veggie pearl couscous and toss together. Season to taste with salt and pepper.
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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 |