Chermoula Double Roast Lamb & Tomato Salad
with Harissa Pearl Couscous & Fetta
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
700 g
Lamb Rump
1 packet
Snacking Tomatoes
1 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Harissa Paste
(May be present: Soy.)
1 packet
Mixed Salad Leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
Cooking Steps
If you've doubled lamb rump, prepare lamb as above. Cook lamb in batches for best results. ----------CCM TEXT---------- • Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
Roast lamb as above, spreading over two lined oven trays if your tray is getting crowded. ----------CCM TEXT---------- • Transfer, fat-side up, to lined oven tray. In a small bowl, combine chermoula spice blend and a drizzle of olive oil. • Use back of a spoon to spread spice mixture over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven, drizzle over the honey, and rest for 10 minutes. TIP: The meat will keep cooking as it rests! TIP: Spread lamb over two lined oven trays if your tray is getting crowded.
• While the lamb is searing, boil the kettle. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and stock concentrate. Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes. • To remaining pearl couscous, stir through harissa paste and the remaining butter. Cover to keep warm. CUSTOM FOR KIDS: Keep some couscous mild! Before adding harissa, transfer the kids’ portion to a bowl. Stir through half the butter.
• While the lamb is resting, halve snacking tomatoes. • In a large bowl, combine snacking tomatoes, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste. • Slice lamb. Serve adults' portion with harissa pearl couscous, the remaining chermoula roast lamb and tomato salad between bowls. • Crumble over fetta cheese to serve. Enjoy! CUSTOM FOR KIDS: Serve kids' portion with some chermoula roast lamb and tomato salad.
