• Latest News
  • Restaurant News
  • Hotel News
  • Catering News
  • Chef News
  • Pub & Bar News
  • Supplier News

Hospitality & Catering News

hospitality and catering news

Philadelphia Recipe, Moroccan Marinated Rump of Lamb with Apricot and Almond Cous Cous

June 28, 2013

Philadelphia Recipe, Moroccan Marinated Rump of Lamb with Apricot and Almond Cous Cous

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

For more recipes click here

Philadelphia Recipe, Moroccan Marinated Rump of Lamb with Apricot and Almond Cous Cous

Email Newsletter

Subscribe to our email newsletter and keep a close eye on the UK hospitality and catering business

Institute of Hospitality Golf Day 2023 now open for bookings

Institute of Hospitality Golf Day 2023 now open for bookings

Contact H&C News

Join our growing email newsletter community by subscribing here

Join our growing email newsletter community by subscribing here
  • Facebook
  • Twitter

Hospitality & Catering Jobs

https://www.youtube.com/watch?v=5yRcV0txfLo
https://www.youtube.com/watch?v=t6Aw-qSsMpo
https://www.youtube.com/watch?v=kqtaTrYZO-w

Search h&C NEWS

LBC’s James O’Brien reports on the people and skills shortages in hospitality

https://www.hospitalityandcateringnews.com/wp-content/uploads/2021/04/james-obrien-27-april.mp3

Supplier News

Country Range relaunches Vegan Deep Dish Bramley Apple Pie

Kitchen Porters Club Job of the Week, career development plus £1K joining bonus

Krombacher celebrates remarkable On-Trade growth

Top tips to lengthen the life of your commercial kitchen equipment

Country Range Group confirms Thomas Ridley exit

Shiva Hotels Group

From Design To Finish: Different Contractors Needed For Your Hotel Construction

Optimising Fleet Management in the Food Delivery Business

Kitchen Porters Club Job of the Week, £34K plus tips, benefits, and career development

Country Range Group smashes fundraising target for 30th anniversary celebrations

Caterer.com campaign brings together top hospitality organisations to inspire the next generation of hires

News Categories

  • Latest News
  • Restaurant News
  • Hotel News
  • Catering News
  • Chef News
  • Pub & Bar News
  • Supplier News
Home | Privacy | Sitemap

Copyright © · Hospitality & Catering News