Autumn Roast: Middle Eastern-Style Lamb

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 1bunch parsley
• 20g pistachios
• 5g chermoula seasoning
• 300g lamb rump
• 1pcs chicken-style stock cubes
• 150g couscous
• 20g raisins
• 130g natural yoghurt
• 15ml olive oil
• 5ml honey
• 200ml boiling water
• 10g butter

Method

1. Step 1 — Roast pumpkin
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled pumpkin into 1.5cm-thick wedges. Put on a lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and turn to coat. Roast the pumpkin on the upper oven shelf for 20-25 mins until tender.
2. Step 2 — Prep ingredients
   Meanwhile, finely chop the parsley leaves and stems. Finely chop the pistachios. Combine the chermoula seasoning, 1 tsp honey and 2 tsp water in a bowl. Drizzle the lamb with 2 tsp olive oil and season with salt and pepper.
3. Step 3 — Roast lamb
   Heat a medium deep frypan over high heat until hot. Cook lamb, turning regularly, for 4 mins or until browned. Transfer to the remaining lined tray, reserving the pan. Roast the lamb on the lower shelf for 12-15 mins for medium-rare or until cooked to your liking. Transfer the lamb to a plate, spoon over the chermoula mixture and turn to coat. Rest the lamb for 8 mins (see Kitchen 101).
4. Step 4 — Soak couscous
   While the lamb is resting, crumble 1 stock cube* into a heatproof jug, add 200ml boiling water and stir to dissolve. Put the couscous in the reserved pan. Add the raisins, half the pistachios and 10g butter . Pour over the stock, cover and stand for 5 mins or until the stock is absorbed. Season with salt and pepper, then fluff the couscous with a fork.
5. Step 5 — Serve up
   Combine the yoghurt and half the parsley in a bowl and season with salt and pepper. Slice the lamb. Divide the couscous, pumpkin and lamb among plates. Spoon over the parsley yoghurt and scatter with the remaining pistachios and remaining parsley. Enjoy!
6. Step 6 — Kitchen 101
   It's important to rest meat before you slice it. Resting allows the moisture to re-absorb into the meat, ensuring it is tender and juicy.

Allergens

Milch, Pistachio, Sulfit, Gluten, Wheat