Chermoula Lamb & Pearl Couscous Toss
with Brown Butter Cauliflower & Capers
This gourmet meal is a 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: Roasted cauliflower and chewy pearl couscous, spiked with sweet currants, savoury, salty capers and a drizzling of browned butter - plus a herb-laced yoghurt for a lovely cooling condiment.
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Ingredients
1 packet
lamb rump
1 portion
cauliflower
1 bag
parsley
1 sachet
chermoula spice blend
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
½
lemon
1 bag
baby spinach leaves
1 packet
capers
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
½ tsp
salt
1.25 cup
water
30 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. • Place lamb, fat-side down, in a large frying pan. Heat pan over medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. • Increase heat to high, then sear 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 cauliflower into small florets. • Place cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop parsley. • In a small bowl, combine Greek-style yoghurt and 1/2 the parsley. Season to taste. Set aside.
• In a medium bowl, combine chermoula spice blend, the salt and a generous drizzle of olive oil. Add seared lamb to the bowl, turning to coat. • Transfer lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from 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 and dry frying pan, then return to medium-high heat with a drizzle of olive oil. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water, currants and a pinch of salt. Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until couscous is tender and water is absorbed, 10-12 minutes. • Transfer to a large bowl.
• While the couscous is cooking, zest lemon to get a pinch. Roughly chop baby spinach leaves. • Wipe out frying pan, then return to medium-high heat with the butter. Cook butter until melted and browned slightly, 2-3 minutes. • Add roasted cauliflower, the capers, lemon zest and remaining parsley to the frying pan. Toss to coat, then remove from heat. • To bowl with the couscous, add cauliflower mixture, baby spinach and a squeeze of lemon juice. Toss to coat. Season to taste.
• Slice the chermoula lamb. • Divide pearl couscous toss with brown butter cauliflower and capers between plates. Top with lamb, pouring over any resting juices. • Dollop over parsley yoghurt. Serve with any remaining lemon wedges. Enjoy!