Sumac Lamb with Jeweled Couscous



300 grams lamb rump steaks
60 grams baby spinach
20 grams coriander
2 tbsp currants
2 tsp sumac
1 zucchini
1 cloves garlic
1 lemons
1 cups couscous
1 cups boiling water
20 grams butter*
2 tbsp Greek yoghurt*
extra virgin olive oil*
salt & pepper*

*pantry item


– peel and crush garlic
– wash and chop zucchini
– wash baby spinach
– wash and chop coriander
– chop butter
– wash and zest lemon


1. Toss lamb with oil, garlic, sumac and salt and pepper in a bowl.
2. Place currants and lemon zest in a heatproof bowl with couscous. Measure the boiling water and pour over couscous. Stir once, cover and stand for 5 minutes. Squeeze lemon juice over couscous, add coriander and butter and fluff with a fork until the butter melts.
3. Heat a large frying pan over a medium to high heat. Add lamb. Cook for about 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes. Slice lamb.
4. In the same pan, increase the heat and add the zucchini. Fry for a few minutes moving regularly in the pan until just cooked.
5. Divide spinach and couscous among plates. Top with lamb. Serve with yoghurt and a squeeze of lemon.

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