Sumac Lamb with Saffron Orange Yoghurt
Ready in 20 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 20, 2019.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 20, 2019.
Ingredients
Couscous
- 1 pack spiced wholemeal couscous
- 1½ cups boiling water
- 1 cucumber, diced
- 1 spring onion, thinly sliced
- 1 pack baby spinach
Lamb
- 1 pack lamb rump steaks
To Serve
- From My Kitchen sumac pistachio blend + saffron orange yoghurt + feta cheese
Steps
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bring a kettle to the boil (to use for couscous).
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In a large, heat-proof bowl, combine couscous and boiling water. Stir, cover and leave for 5 minutes.
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Heat a drizzle of oil in a large fry-pan on high heat. Pat lamb dry and season. Cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered.
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Fluff up couscous and add cucumber,
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couscous topped with sliced lamb, sumac pistachio blend and saffron orange yoghurt. Crumble over feta.
Nutritional Information
Energy |
2629 kj 628 kcal |
---|---|
Protein | 40.5g |
Carbohydrate | 45.0g |
Fat | 31.7g |