Sumac lamb quick and easy

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

The Tribune (NZ) - - COMMUNITY COOKBOOK - Recipe cour­tesy of My Food Bag.

SUMAC LAMB WITH ROAST PUMP­KIN AND SPINACH COUS­COUS Roast pump­kin and spinach cous­cous

300g pump­kin or but­ter­nut, peeled and diced 1.5–2cm 11⁄2 cups chicken or veg­etable stock 11⁄2 cups cous­cous 1 ta­ble­spoon olive oil 3⁄4 tea­spoon salt 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 1⁄4 cup may­on­naise

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 a medium 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, sea­son with salt and coat with sumac (if us­ing). 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 to rest for 5min­utes then slice. Roughly chop spinach and grate cour­gette. Add to cous­cous along with cooked pump­kin and gen­tly toss to com­bine. In a small bowl, whisk all cous­cous dress­ing in­gre­di­ents to­gether. Add to pump­kin and spinach cous­cous and gen­tly mix. Mix all lamb driz­zle in­gre­di­ents to­gether in a small bowl. To serve, spoon roast pump­kin and spinach cous­cous onto plates. Crum­ble over feta, top with sumac lamb and driz­zle over sumac lamb driz­zle.

This fresh and tasty lamb salad is a quick and easy week­night win­ner.

Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­bag.co.nz

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