Lamb with Roast Pumpkin and Broccoli Couscous and Sumac Drizzle

Lamb with Roast Pumpkin and Broccoli Couscous and Sumac Drizzle

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 10, 2016.
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Sumacs grow in subtropical and temperate regions throughout the world, especially in East Asia, Africa and North America.

Ingredients

ROAST PUMPKIN AND BROCCOLI COUSCOUS

  • 200g peeled pumpkin, diced 1cm
  • 1 cup chicken or vegetable stock
  • 1 cup couscous
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 head broccoli, florets finely diced
  • 1 courgette
  • 50–100g feta cheese

LAMB

  • 550g lamb rump steaks (at room temperature)
  • 2 teaspoons sumac

COUSCOUS DRESSING

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

SUMAC DRIZZLE

  • 1 teaspoon runny honey
  • 3/4 teaspoon vinegar (e.g. red wine, white wine)
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1/4 cup mayonnaise

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Toss pumpkin on prepared tray with a drizzle of oil and season with salt and pepper. Roast for 15–18 minutes, or until tender. Turn once during cooking.
  3. Bring stock to the boil in a medium pot on high heat. Once boiling turn off heat, add couscous, oil and salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork. Place broccoli in a medium, heat-proofed bowl and cover with boiling water. Cover, leave for 4 minutes then drain.
  4. Pat lamb dry, season with salt then toss in a bowl with sumac to coat. 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 in foil and rest for about 5 minutes.
  5. While lamb is resting, grate courgette. In a large bowl, whisk all couscous dressing ingredients until smooth. Add cooked couscous, roasted pumpkin, broccoli and courgette to bowl with couscous dressing and toss to combine.
  6. Mix all sumac drizzle ingredients together in a small bowl. Slice lamb thickly on an angle.
  7. spoon roast pumpkin and broccoli couscous onto plates, crumble over feta and top with sliced lamb. Spoon over sumac drizzle.

Nutritional Information

Energy 2079 kj
497 kcal
Protein 34.0g
Carbohydrate 30.3g
Fat 26.7g