Lamb Rump & Dukkah Roast Veggies
with Jewelled Pearl Couscous & Yoghurt Dressing
Succulent lamb coupled with roasted baby carrots, pearl couscous and veggies, sit pretty together in this classic gourmet-style dinner. For the perfect finishing touch, we've added a delectable yoghurt dressing - never has a combination been so right!
Always refer to the product label for the most accurate ingredient and allergen information.
1 portion
cauliflower
1 bunch
baby carrots
2 clove
garlic
1 sachet
dukkah
(ContainsSesame, Tree Nuts)1 packet
currants
1 sachet
vegetable stock powder
½
lemon
1 bag
baby spinach leaves
1 bag
mint
1 packet
pearl couscous
(ContainsGlutenMay be present Peanuts, Soy, Milk, Tree Nuts, Sesame, Sulphites)1 packet
Greek-style yoghurt
(ContainsMilk)1 packet
lamb rump
1
sweet potato
1 packet
flaked almonds
(ContainsTree NutsMay be present Gluten, Peanuts, Soy, Milk, Sesame)Not included in your delivery
olive oil
1.25 cup
water (for the couscous)
2 tbs
water (for the sauce)
Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to a oven tray lined with baking paper. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is cooking, cut the cauliflower into small florets. Trim the green tops from the baby carrots and slice any larger carrots in half lengthways. Cut the sweet potato into small chunks. Place the veggies and garlic on a second lined oven tray. Sprinkle over the dukkah, drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
While the veggies are roasting, wipe out the frying pan and return to a medium-high heat. Transfer to a small bowl. Return the frying pan to a medium- high heat with a generous drizzle of olive oil. Add the Israeli couscous and toast, stirring occasionally, until golden, 2 minutes. Add the water (for the couscous), currants and sprinkle over the vegetable stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.
While the couscous is cooking, zest the lemon to get a generous pinch then cut into wedges. Squeeze the roasted garlic from the skin and mash using a fork. In a small bowl, combine the Greek-style yoghurt, water (for the sauce), lemon zest and roast garlic. Season to taste.
Roughly chop the baby spinach leaves. Add the flaked almonds, spinach and a generous squeeze of lemon juice to the couscous. Toss to combine and season to taste.
Slice the lamb. Divide the jewelled pearl couscous between plates. Top with the lamb rump and dukkah roast veggies. Drizzle over the yoghurt dressing. Tear over the mint to serve.