Sumac Lamb with Roast Pumpkin Couscous

Sumac Lamb with Roast Pumpkin Couscous

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, March 5, 2017.
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Sumac and lamb - a flavour pairing the whole family will love

Ingredients

ROAST PUMPKIN COUSCOUS

  • 200g pumpkin, peeled and diced 1cm
  • 1 cup chicken or vegetable stock
  • 1 cup couscous
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 head broccoli, florets finely diced
  • 1 courgette
  • 50-100g feta cheese

SUMAC LAMB

  • 550g lamb leg steaks (at room temperature)
  • 2 teaspoons sumac

COUSCOUS DRESSING

  • 1 tablespoon olive oil
  • 1 teaspoon runny honey
  • ½ teaspoon mustard (e.g. Dijon, wholegrain)
  • 1½ teaspoons vinegar (e.g. red wine, white wine)

LAMB DRIZZLE

  • 1 teaspoon runny honey
  • ¾ teaspoon vinegar (e.g. red wine, white wine)
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • ¼ cup mayonnaise

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to medium-high heat (if using).
  2. Toss pumpkin on prepared tray with a drizzle of oil and season with salt and pepper. Roast for 1518 minutes, or until tender. Turn once during cooking.
  3. Bring stock to the boil in a medium pot on high heat. Once boiling turn off heat, add couscous, oil and salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork. Place broccoli in a medium, heat-proof bowl and cover with boiling water. Cover and leave for 4 minutes then drain.
  4. Pat lamb dry, season with salt then toss in a bowl with sumac to coat. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb, in batches, for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Cover with foil to rest for about 5 minutes.
  5. While lamb is resting, grate courgette. In a large bowl, whisk all couscous dressing ingredients until smooth. Add cooked couscous, roasted pumpkin, drained broccoli and courgette to bowl with couscous dressing and toss to combine.
  6. Mix all lamb drizzle ingredients together in a small bowl. Slice lamb thickly on an angle.
  7. spoon roast pumpkin couscous onto plates, crumble over feta then top with sumac lamb. Drizzle over lamb drizzle.

Nutritional Information

Energy 2149 kj
514 kcal
Protein 35.6g
Carbohydrate 31.0g
Fat 27.3g