• Sumac Lamb With Jeweled Couscous
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Sumac Lamb With Jeweled Couscous

Sumac Lamb With Jeweled Couscous

  1. 150g Lamb Rump Steaks
  2. 30g Baby Spinach
  3. 10g Butter*
  4. 5g Coriander
  5. 1 Garlic Clove
  6. 1 tsp Sumac
  7. 1 tbsp Currants
  8. 1 tsp Stock Powder
  9. 1 cup Couscous
  10. 1 Lemons
  11. 1 tbsp Greek Yoghurt*
  12. 1mL Boiling Water*
  13. Salt & Pepper*
  14. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 300g Lamb Rump Steaks
  2. 60g Baby Spinach
  3. 20g Butter*
  4. 10g Coriander
  5. 2 tsp Sumac
  6. 2 tbsp Currants
  7. 2 tbsp Greek Yoghurt*
  8. 1 Garlic Clove
  9. 1 tsp Stock Powder
  10. 1 cup Couscous
  11. 1 Lemons
  12. 1mL Boiling Water*
  13. Salt & Pepper*
  14. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 450g Lamb Rump Steaks
  2. 90g Baby Spinach
  3. 30g Butter*
  4. 15g Coriander
  5. 3 tsp Sumac
  6. 3 tbsp Currants
  7. 3 tbsp Greek Yoghurt*
  8. 2 Garlic Clove
  9. 2 tsp Stock Powder
  10. 2 cup Couscous
  11. 2 Lemons
  12. 2mL Boiling Water*
  13. Salt & Pepper*
  14. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 600g Lamb Rump Steaks
  2. 120g Baby Spinach
  3. 40g Butter*
  4. 20g Coriander
  5. 4 tsp Sumac
  6. 4 tbsp Currants
  7. 4 tbsp Greek Yoghurt*
  8. 2 Garlic Clove
  9. 2 tsp Stock Powder
  10. 2 cup Couscous
  11. 2 Lemons
  12. 2mL Boiling Water*
  13. Salt & Pepper*
  14. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 900g Lamb Rump Steaks
  2. 180g Baby Spinach
  3. 60g Butter*
  4. 30g Coriander
  5. 6 tsp Sumac
  6. 6 tbsp Currants
  7. 6 tbsp Greek Yoghurt*
  8. 3 Garlic Clove
  9. 3 tsp Stock Powder
  10. 3 cup Couscous
  11. 3 Lemons
  12. 3mL Boiling Water*
  13. Salt & Pepper*
  14. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. Peel and crush garlic.
  2. Wash baby spinach.
  3. Wash and chop coriander.
  4. Chop butter.
  5. Wash and zest lemon.

Method:

  1. Toss lamb with oil (1 tbsp/p), garlic, sumac and salt and pepper in a bowl.
  2. On a baking tray, toss the boiled potatoes with olive oil, remaining altar seasoning, salt, and pepper. Roast for 15–20 minutes or until golden and crispy.
  3. 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.
  4. 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.
  5. Arrange the grilled altar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  6. Place currants, stock powder and lemon zest in a heatproof bowl with couscous. In a separate container, dissolve stock powder in measured boiling water and pour over couscous. Stir once, cover and stand for 5 minutes. Squeeze lemon juice over couscous, add coriander and butter and fluff with a fork until the butter melts.
  7. Heat a large frying pan over a medium to high heat. Add lamb. Cook for about 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes. Slice lamb.
  8. Divide spinach and couscous among plates. Top with lamb. Serve with yoghurt and a squeeze of lemon.
  9. Wash and chop parsley.
  10. Cut lemon into wedges.
  11. Preheat the oven to 200°c (180°c fan-forced).
  12. In a bowl, mix half of the altar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  13. 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 drying slightly.
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