Polly's Spiced Lamb with Moroccan Israeli Couscous and Chop-chop salad
We’re back with the wonderful Miss Polly Markus to bring you some delectable summery recipes. Kicking things off with this speedy meal, making use of our Fatima’ Butterflied Lamb Leg and Alexandra’s time-saving Moroccan couscous.
Ingredients
1 Farro X Fatima’s Butterflied Lamb leg
1 packet of Alexandras’s Moroccan couscous
For the Chop-Chop salad:
½ large cucumber – diced
2 punnets of cherry tomatoes - diced
1 small red onion red onion – diced
1 red capsicum – diced
1 cup Italian parsley – chopped
1 avocado – diced
3 Tbsp lemon juice
3 Tbsp extra virgin olive oil
¼ cup pomegranate seeds
To serve:
Fresh mint leaves for garnish
1 tub of Garlic Hummus
1 tub of Elysian Foods Tzatziki Dip
Method
Preheat the oven to 200 fan bake.
Sear the leg of lamb for 5 minutes on both sides in a hot pan with oil. Bake for 15 – 20 minutes.
Whilst the lamb is cooking, cook the couscous as per the packet instructions.
Add the cucumber, tomatoes, red onion, capsicum and parsley to a salad bowl. Gently toss, add the avocado. Drizzle the lemon juice and oil over the top and season with salt and pepper. Gently toss. Top with the pomegranate seeds. Set aside.
Let the lamb rest for 10 minutes and then slice it into thin pieces. Put into a serving plate and garnish with mint leaves.
Pour the cooked couscous onto a second serving plater and top with fresh rocket leaves.
Let everyone help themselves to the lamb, couscous and chop-chop salad plus the hummus and tzatziki.