Spiced Lamb Rump & Parsley Yoghurt
with Cauliflower Pearl Couscous
Follow our simple steps to get a golden coating on your tender lamb roast. Then create an assortment of sides to really elevate the dish to the next level. Cauliflower and pearl couscous get upgraded with currants and a drizzling of browned butter, while yoghurt is mixed with parsley for a cooling side. Dining at home has never been this good!
1 packet
lamb rump
1 portion
cauliflower
1 bag
parsley
1 packet
Greek yoghurt
(ContainsMilk)1 sachet
Souk Market spice blend
(May be presentGluten)1 packet
pearl couscous
(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)½ unit
lemon
1 bag
baby spinach leaves
1 packet
currants
1 tub
capers
Not included in your delivery
olive oil
½ tsp
salt
1.25 cup
water
30 g
butter
(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Place the lamb rump, fat-side down, in a medium frying pan (no need for oil!). Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is in the pan, cut the cauliflower into small florets, place on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. Finely chop the parsley. In a small bowl, combine the Greek yoghurt and 1/2 the parsley with a pinch of salt and pepper. Set aside.
In a medium bowl, combine the Souk Market spice blend, the salt and a generous drizzle of olive oil. Add the seared lamb to the spiced oil and toss to coat. Transfer, fat-side up, to a second oven tray lined with baking paper. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from the oven, cover with foil and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!
While the lamb is roasting, wash the frying pan. Return to a medium-high heat with a drizzle of olive oil and the pearl couscous. Toast, stirring occasionally, until golden, 1-2 minutes. Add the water, currants and a pinch of salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Transfer to a large bowl.
Zest the lemon (see ingredients list) to get a pinch. Roughly chop the baby spinach leaves. Wipe out the frying pan, return to a medium-high heat and add the butter. Cook until melted and browned slightly, 1-2 minutes. Add the cauliflower, drained capers, lemon zest and the remaining parsley and toss to coat. Add the cauliflower mixture, baby spinach and a squeeze of lemon juice to the pearl couscous. Toss to coat and season to taste with salt and pepper.
Thinly slice the lamb. Divide the cauliflower pearl couscous between plates and top with the lamb. Pour over the resting juices from the lamb and top with parsley yoghurt.