Greek Lamb Rump Salad with Couscous & Olives

Greek Lamb Rump Salad with Couscous & Olives

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, March 21, 2021.
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In this recipe, Greek spiced lamb sits atop a bed of fluffy couscous. To make it as flavour-packed as possible, we recommend you use stock, rather than water. It will add extra dimension to your dish, whether you use chicken, beef or veggie stock. Greek salad, feta and yoghurt complete the dish.

Ingredients

To Serve

  • 2 Tbsp feta cheese, crumbled
  • 2 Tbsp yoghurt

Lamb

  • 1 drizzle of oil
  • 1 pack Greek spices
  • 300g lamb rump steak

Salad

  • 1 drizzle of olive oil
  • 1 Tbsp vinegar
  • 1/2 pack mixed olives
  • 1/2 capsicum, diced
  • 1 tomato, diced
  • 1/4 red onion, finely diced
  • 1 Lebanese cucumber, diced

Couscous

  • 1 drizzle of oil
  • 1/4 tsp salt
  • 100g couscous
  • 1/2 cup chicken stock

Steps

  1. Preheat BBQ grill to medium (if using).
  2. Bring stock to the boil in a small pot on high heat. Once boiling turn off heat, add couscous and salt, stir, cover and leave for 5 minutes. Fluff up grains with a fork.
  3. Prep cucumber, onion, tomato and capsicum and add to a medium bowl along with olives, vinegar and olive oil. Season to taste with salt and pepper.
  4. Pat lamb dry, toss with Greek spices and season with salt and pepper. Heat oil in a medium fry-pan on medium-high heat. Cook for 4 minutes each side, for medium (depending on thickness), or until cooked to your liking. Rest, covered.
  5. Thinly slice lamb. Prep feta.
  6. Couscous topped with salad, lamb, feta and a dollop of yoghurt.

Nutritional Information

Energy 2294 kj
548 kcal
Protein 44.1g
Carbohydrate 43.0g
Fat 21.3g