Sumac Lamb with Orange and Mint Couscous

Sumac Lamb with Orange and Mint Couscous

Ready in 30 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, February 18, 2018.
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If you can’t use the BBQ tonight, cook lamb in a large fry-pan as per step 4 instructions.

Ingredients

Couscous Salad

  • 1 pack From My Kitchen Apricot Couscous
  • 1 cup chicken stock
  • ½ cup water
  • ¼ teaspoon salt
  • 1 Lebanese cucumber
  • 2 spring onions
  • 1 orange
  • ½ bag baby spinach

Dressing

  • 1 sachet saffron and orange dressing
  • 150g yoghurt

Sumac Lamb

  • 1 pack lamb rump (at room temperature)
  • 2 tablespoons From My Kitchen Sumac Pistachio Blend

To Serve

  • ½ block feta cheese
  • 2 tablespoons mint leaves

Steps

  1. Preheat BBQ grill to medium. Add couscous to a dry, medium pot and cook for 1-2 minutes, until fragrant. Add stock, water, salt and a drizzle of oil and bring to the boil. Once boiling turn off heat, cover and leave for 5 minutes, then fluff up grains with a fork. Set aside.
  2. Pat lamb dry. Season and toss with a drizzle of oil. Set aside.
  3. Dice cucumber 1cm; thinly slice spring onions; zest orange then cut flesh into 1cm segments. Add to a large bowl along with spinach and set aside.
  4. Combine all dressing ingredients in a small bowl and set aside. Cook lamb on BBQ grill for about 7-10 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest for at least 5 minutes. Slice thinly against the grain then season, sprinkle with sumac pistachio blend and toss to coat.
  5. Add cooked couscous to bowl with salad and toss to combine. Season to taste. Crumble feta and roughly chop mint.
  6. To serve, place couscous salad on a platter and top with sliced lamb, a drizzle of yoghurt dressing, feta and mint.