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Sumac Lamb With Jeweled Couscous

Sumac Lamb With Jeweled Couscous

Ingredients for One

  1. 150 grams lamb rump steaks
  2. 30 grams baby spinach
  3. 7.5 grams coriander
  4. 1 tbsp currants
  5. 0.5 tsp stock powder
  6. 1 tsp sumac
  7. 0.5 cloves garlic
  8. 0.25 lemons
  9. 0.5 cups couscous
  10. 0.5 cups boiling water
  11. 10 grams butter - PANTRY ITEM
  12. 1 tbsp Greek yoghurt - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM
  14. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams lamb rump steaks
  2. 60 grams baby spinach
  3. 15 grams coriander
  4. 2 tbsp currants
  5. 1 tsp stock powder
  6. 2 tsp sumac
  7. 1 cloves garlic
  8. 0.5 lemons
  9. 1 cups couscous
  10. 1 cups boiling water
  11. 20 grams butter - PANTRY ITEM
  12. 2 tbsp Greek yoghurt - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM
  14. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams lamb rump steaks
  2. 120 grams baby spinach
  3. 30 grams coriander
  4. 4 tbsp currants
  5. 2 tsp stock powder
  6. 4 tsp sumac
  7. 2 cloves garlic
  8. 1 lemons
  9. 2 cups couscous
  10. 2 cups boiling water
  11. 40 grams butter - PANTRY ITEM
  12. 4 tbsp Greek yoghurt - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM
  14. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams lamb rump steaks
  2. 180 grams baby spinach
  3. 45 grams coriander
  4. 6 tbsp currants
  5. 3 tsp stock powder
  6. 6 tsp sumac
  7. 3 cloves garlic
  8. 2 lemons
  9. 3 cups couscous
  10. 3 cups boiling water
  11. 60 grams butter - PANTRY ITEM
  12. 6 tbsp Greek yoghurt - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM
  14. salt & pepper - PANTRY ITEM

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, salt and pepper in a bowl.
  2. Place currants, stock powder and lemon zest in a heatproof bowl with couscous. In a seperate 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.
  3. 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.
  4. Divide spinach and couscous among plates. Top with lamb. Serve with yoghurt and a squeeze of lemon.
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