Pomegranate lamb, Israeli cous cous salad
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
INGREDIENTS:
Lamb rump or leg
Pomegranate dressing
Israeli couscous
Cherry tomatoes
Red onion (use ⅓ supplied)
Zucchini
Parsley (use ½ supplied)
Dill (use ½ supplied)
PANTRY STAPLES: Cooking oil, salt
YOU’LL NEED: Baking tray, oven proof frying pan, saucepan, sieve or colander, knife, chopping board
ALLERGENS: Onion, wheat, gluten
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.
METHOD:
1. Preheat oven to 200C fan forced.
2. Prepare the produce: Wash all the vegetables. Grate the zucchini. Chop the onion into a small dice. Finely chop the dill and the parsley.
3. Cook the lamb: Heat a splash of oil in a frying pan over high heat. Add the lamb leg or rump and cook for 2 minutes each side or until browned all over. Place the lamb in the pre heated oven. Cook for 20 minutes or until cooked to your liking. Add the pan back on the heat and add the cherry tomatoes. Add half of the pomegranate dressing and allow the tomatoes to blister and the lamb to glaze in the dressing.
4. Make the couscous salad: Bring a saucepan of salted water to the boil. Add the couscous and boil for 8 minutes or until tender. Drain the cooked couscous through a sieve or colander. Cool for 5 minutes in a bowl. Add the zucchini, onion and most of the herbs to the couscous with the remainder of the dressing. Toss to combine.
5. To serve: Slice the lamb. Divide the salad between the serving dishes. Top with the sliced lamb and remaining herbs.