Sumac lamb quick and easy
If the weather allows, cook this lamb on the barbecue.
SUMAC LAMB WITH ROAST PUMPKIN AND SPINACH COUSCOUS
Roast pumpkin and spinach couscous 300g pumpkin or butternut, peeled and diced 1.5–2cm 11⁄ cups chicken or vegetable stock
2 11⁄ cups couscous
2 1 tablespoon olive oil 3⁄ teaspoon salt
4 100–120g bag baby spinach leaves 1 courgette Sumac lamb 600g lamb rump or leg steaks (at room temperature) 1 tablespoon sumac (or sprinkle with lemon zest after cooking lamb) Dressing 2 tablespoons olive oil 2 teaspoons runny honey 1 teaspoon mustard (e.g. wholegrain, Dijon) 3 teaspoons vinegar (e.g. red wine, white wine) Lamb drizzle 1 teaspoon runny honey 1 teaspoon white wine vinegar 1 teaspoon Dijon mustard 1⁄ cup mayonnaise
4 To serve 50g feta cheese Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper. Preheat barbecue grill to high (if using). Toss pumpkin on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for 15–18 minutes, until tender and starting to brown. Turn once during cooking. Bring stock to the boil in amedium pot on high heat. Once boiling turn off heat, add couscous, olive oil and salt. Stir, cover and leave for 5 minutes. Once cooked, fluff up grains with a fork. Pat lamb dry with paper towels,
This fresh and tasty lamb salad is a quick and easy weeknight winner.