This gourmet meal is a true feast for the senses. 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 a drizzling of browned butter, yoghurt gets mixed with parsley for a cooling side and the whole dish gets a scattering of fresh pomegranate seeds for the true premium experience. Dining at home has never been this good!
Souk Market spice blend(May be presentGluten)
pearl couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya, Sulphites)
baby spinach leaves
Preheat the oven to 220°C/200°C fanforced. Lightly score the lamb fat in a 1cm criss-cross pattern. Place the lamb, 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 rump on all sides for 30 seconds. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is pan-frying, cut the cauliflower into small florets. Place on an oven tray lined with baking paper. 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, 1/2 the parsley and a pinch of salt and pepper. Zest the lemon (see ingredients list) to get a pinch. Roughly chop the baby spinach leaves.
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, clean 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 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.
While the couscous is cooking, halve the pomegranate (see ingredients list) crossways (cutting through the "equator"). Place a pomegranate half, seed-side down, in a medium bowl. Using a wooden spoon, whack the top of the pomegranate so the seeds fall out. Pick out any white pith. Repeat with the remaining pomegranate half (if using). 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, capers, lemon zest and remaining parsley and toss to coat
Add the cauliflower mixture, baby spinach, pomegranate seeds (reserve some for garnish) and a squeeze of lemon juice to the couscous. Toss to coat and season to taste with salt and pepper. Thinly slice the spiced lamb rump. Divide the cauliflower couscous between plates and top with the lamb. Pour over the resting juices from the lamb and top with parsley yoghurt. Garnish with the reserved pomegranate seeds.