Chermoula Roast Lamb & Cucumber Salad
with Harissa Pearl Couscous & Double Fetta
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
Forget boring, bland salads! This dish is a textural treat featuring tender lamb rump teamed with chewy pearl couscous, vibrant veggies and a scattering of creamy fetta. Prepare for a mouthful of show-stopping flavour thanks to our complex and aromatic chermoula spice blend.
Ingredients
2 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
350 g
Lamb Rump
1 packet
Snacking Tomatoes
1 packet
Mixed Salad Leaves
1 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Harissa Paste
(May be present: Soy.)
Not included in your delivery
1 tsp
honey
1 drizzle
olive oil
1.75 cup
water
20 g
butter
(Contains: Milk;)
¼ tsp
salt
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (bottom left).
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
• Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb 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
• Transfer lamb, fat-side up, to lined oven tray.
• In a small bowl, combine chermoula spice blend and a drizzle of olive oil.
• Use the 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!
• While the lamb is searing, in a medium saucepan, heat a drizzle of olive oil
over medium-high heat. Toast pearl couscous, stirring occasionally, until
golden, 1-2 minutes.
• Carefully add the water and salt. Simmer, uncovered, stirring occasionally
until tender and the water is absorbed, 10-12 minutes.
• When couscous is ready, stir through harissa paste and the butter. Cover to
keep warm.
• While the lamb is resting, halve snacking tomatoes.
• In a large bowl, combine snacking tomatoes, mixed salad leaves and a
drizzle of vinegar and olive oil. Season to taste with salt and pepper.
• Slice lamb.
• Divide harissa pearl couscous, chermoula roast lamb and tomato salad
between bowls.
• Crumble over fetta cubes to serve. Enjoy!
