Spiced Roast Lamb & Harissa Pearl Couscous
with Cherry Tomato Salad & 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
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Harissa Paste
(May be present: Soy)
350 g
Lamb Rump
1 packet
Mixed Salad Leaves
1 packet
Pearl Couscous
(Contains: Gluten, Wheat May be present: Soy)
1
Snacking Tomatoes
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1.75 cup
boiling water
20 g
butter
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced.
• Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rump all over with salt and pepper 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 a 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, heat a medium saucepan over medium-high heat with a drizzle of olive oil.
• Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Carefully half-fill the saucepan with water, then add stock concentrate.
• Simmer, uncovered, until tender, 14-16 minutes.
• Drain, rinse and return to the pan, then stir through harissa paste and the butter. Cover to keep warm.
• While the lamb is resting, halve snacking tomatoes.
• In a large bowl, combine tomatoes, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Slice lamb. Divide harissa pearl couscous and cherry tomato salad between bowls. Top with spiced roast lamb.
• Crumble fetta cubes over salad to serve. Enjoy!
