Ingredients for 4
- For the marinade:
- 2 cloves garlic, grated
- 0.5 fresh coriander
- 1 tsp cumin seeds
- 3 cloves
- 1 cinnamon stick
- 1 small dried chilli
- 0.13 mace, grated
- 1 tsp turmeric powder
- 3-4 peppercorns
- zest of 1 orange
- juice of 1 lemon
- 2 tsp chopped rosemary
- 150 g Philadelphia Light
- For the cous cous:
- 250 g cous cous
- 450 ml vegetable stock
- 10 semi fresh apricots, cut in half
- 2 tbsp toasted blanched whole almonds
- 0.5 fresh coriander
- 0.5 bunch fresh mint
- juice of 1 lemon
- 50 ml olive oil
- 1 pinch saffron strands
Instructions
Step 1
To make the marinade, heat up a frying pan and add the coriander seeds, cumin seeds, cinnamon stick, cloves and dried chilli. Allow to toast for a few minutes. Place the toasted spices in a pestle and mortar and grind to a powder. Add in the all the other ingredients except the lemon juice and Philly. Combine well. Now, mix all the herbs and spices in with the Philadelphia and season with salt and the lemon juice.
Step 2
Score the fat on the rumps and place in the marinade. Leave for as long as possible.
Step 3
Seal in a hot pan and finish in the oven for 8-10 minutes when on order.
Step 4
For the cous cous, heat the stock and add in the saffron, add in the apricots and allow to soak for a few minutes before adding the stock to the cous cous. Cover with cling film and allow to stand for 5-6 minutes.
Step 5
When soft and fluffy, fold in the chopped herbs, lemon juice, olive oil, salt and the whole toasted almonds.
Step 6
Pile the cous cous on the plate, slice the lamb and lay on top. Drizzle with good olive oil and serve.
| Typical values | Per Serving |
| Energy | 681.35 kcal |
| Fat | 36.20 g |
| Carb | 43.30 g |
| Protein | 49.50 g |
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