• Moroccan Lamb With Apricot And Green Olive Couscous
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Moroccan Lamb With Apricot And Green Olive Couscous

Moroccan Lamb With Apricot And Green Olive Couscous

  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Capsicum
  3. 0 tsp Red Wine Vinegar - PANTRY ITEM
  4. 1 tbsp Moroccan Spice Mix
  5. 10 g Mint
  6. 150 g Lamb Rump Steaks
  7. 1 tbsp Green Olives
  8. 30 g Green Beans
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 Each Dried Apricots
  11. 1 cup Couscous
  12. 1 mL Boiling Water - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Capsicum
  3. 0 tsp Red Wine Vinegar - PANTRY ITEM
  4. 1 tbsp Moroccan Spice Mix
  5. 20 g Mint
  6. 300 g Lamb Rump Steaks
  7. 2 tbsp Green Olives
  8. 60 g Green Beans
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 4 Each Dried Apricots
  11. 1 cup Couscous
  12. 1 mL Boiling Water - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 2 Each Red Capsicum
  3. 0 tsp Red Wine Vinegar - PANTRY ITEM
  4. 2 tbsp Moroccan Spice Mix
  5. 30 g Mint
  6. 450 g Lamb Rump Steaks
  7. 3 tbsp Green Olives
  8. 90 g Green Beans
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 6 Each Dried Apricots
  11. 2 cup Couscous
  12. 2 mL Boiling Water - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 2 Each Red Capsicum
  3. 0 tsp Red Wine Vinegar - PANTRY ITEM
  4. 2 tbsp Moroccan Spice Mix
  5. 40 g Mint
  6. 600 g Lamb Rump Steaks
  7. 4 tbsp Green Olives
  8. 120 g Green Beans
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 8 Each Dried Apricots
  11. 2 cup Couscous
  12. 2 mL Boiling Water - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 3 Each Red Capsicum
  3. 0 tsp Red Wine Vinegar - PANTRY ITEM
  4. 3 tbsp Moroccan Spice Mix
  5. 60 g Mint
  6. 900 g Lamb Rump Steaks
  7. 6 tbsp Green Olives
  8. 180 g Green Beans
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 12 Each Dried Apricots
  11. 3 cup Couscous
  12. 3 mL Boiling Water - PANTRY ITEM

Prep:

  1. Toss lamb with spice mix and olive oil.
  2. Pop the kettle on to boil.
  3. Trim green beans.
  4. Finely slice apricots.
  5. Wash and finely chop mint.
  6. Drain and chop olives.

Method:

  1. To make couscous, measure boiling water and stir in couscous and season with salt & pepper. Cover and stand for 5 minutes. Fluff with a fork. Stir in apricots, olives, and mint.
  2. In a small saucepan, boil green beans in a little salted water for 3-4 minutes or until just tender.
  3. Preheat the oven to 200°c (180°c fan-forced).
  4. Wash and chop parsley.
  5. Serve couscous with lamb and capsicum and drizzle with a little extra virgin olive oil and vinegar.
  6. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  7. Cut lemon into wedges.
  8. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  9. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  10. Heat a large, non-stick frying pan over a medium to high heat. Add lamb in 300g batches along with capsicum. Cook for about 2 to 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil.
  11. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  12. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  13. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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