Sumac lamb quick and easy


If the weather al­lows, cook this lamb on the bar­be­cue.


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.

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