Spiced Lamb with Persian Cous Cous
This Persian inspired lamb dish is packed full of flavour. Serve with an orange and coriander yoghurt dip.
150g FAGE Total 2%
400g lamb neck fillet, fat trimmed
2 tsp sunflower oil
2 tsp sumac
½ tsp ground cinnamon
400ml hot vegetable stock
200g wholewheat giant cous cous
1 tbsp extra virgin olive oil
1 red onion, thinly sliced
80g pomegranate seeds
200g cherry tomatoes, quartered or halved
25g parsley, leaves only, roughly chopped
Zest & juice ½ large orange
½ 25g bunch coriander, leaves only, finely chopped
- Heat the oven to 180°C / 350°F / Gas Mark 4. Rub the lamb with oil, sumac and cinnamon. Set aside for 10 minutes.
- Bring the saffron and stock to the boil and reduce to a simmer for 2 minutes. Add the cous cous and stir well. Cover and leave to simmer very gently for 15 minutes, stirring occasionally until the liquid has been absorbed. Add oil, stir, cover and leave for 5 minutes. Mix the onions with a pinch of salt and set aside for 5 minutes. Rinse with water and shake dry.
- Meanwhile, heat a large frying pan. Add the lamb and cook, turning until browned all over. Transfer to a baking tray and cook for a further 15 minutes for medium rare. Rest for 10 minutes, covered with foil before thickly slicing.
- Break up the couscous with a fork, then combine with the onions, pomegranate seeds, tomatoes and parsley. Mix the orange zest and juice with the coriander and yoghurt. Serve with the lamb and cous cous.
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