CUMIN SPICED LAMB
A fabulous combination of flavours! This sophisticated yet easy cumin spiced lamb will go down a treat, whether you’re cooking for yourself, feeding the family or entertaining guests.
Yoghurt hummus sauce is topped with a roasted veggie salad of carrots, beets and kale chips together with pearl couscous and feta. Paired with the lamb it’s an unusual but surprisingly good combination of ingredients.
Mum and dad often test out my recipes for me, and dad wrinkled his nose up at this one when he first heard about it. He’s not at all a fussy eater but this meal contains a select few ingredients that he really doesn’t like!
They went ahead and tried the recipe anyway and, surprisingly enough, they both loved it! So even if you don’t enjoy beetroot, or couscous isn’t your thing, give this a try anyway. You might be pleasantly surprised!
Note: This post has been updated on 7th May 2020 with new images. Recipe remains the same!
CUMIN SPICED LAMB
A fabulous combination of flavours! This sophisticated yet easy cumin spiced lamb will go down a treat, whether you’re cooking for yourself, feeding the family or entertaining guests.
Ingredients
SALAD
- 2 large carrots
- 2 fresh beetroot
- 5 tsp olive oil (divided)
- 1/2 tsp cumin seeds
- 150 g kale (5.3oz)
- 3/4 cup pearl couscous (150g)
- 1 1/2 cups chicken stock (375ml)
LAMB
- 450 g lamb leg steaks (1lb)
- 2 tsp olive oil
- 1 tsp dried oregano
- 1/2 tsp cumin seeds
TO SERVE
- 150 g pumpkin flavoured hummus (5.3oz)
- 1/3 cup plain, unsweetened yoghurt (80ml)
- 50 g feta cheese (1.8oz)
Instructions
ROAST VEGGIES
Preheat oven to 210ºC (410ºF) fan bake. Line a baking tray with baking paper. Scrub carrots and beetroot clean. Remove ends. Cut carrots into thirds and slice into sticks. Dice beetroot into 2cm / 0.8in cubes. Arrange on tray, drizzle with 2 teaspoons oil, sprinkle with cumin seeds and season with salt and pepper. Roast for 25 minutes, until browned.
Meanwhile, remove hard stems from kale and discard. Roughly chop the leaves. Massage 1 teaspoon oil into kale; season with salt and pepper.
COOK COUSCOUS
Heat remaining 2 teaspoons oil in a small saucepan over medium heat. Cook couscous for 1 minute, until slightly browned. Pour in chicken stock mixture, turn heat to low and place a lid on the saucepan. Gently simmer for 15-20 minutes, until couscous has puffed up and water has been absorbed.
PREPARE LAMB
Dice lamb into 2cm / 0.8in pieces. Drizzle with oil and season with oregano, cumin, salt and pepper.
When carrots and beetroot have cooked for 25 minutes, place kale on top of and around other veggies and cook for a further 5-10 minutes, until kale has crisped up and browned around the edges.
Heat a large frying pan on medium-high. Cook lamb until browned all over. Rest for a couple of minutes.
SERVE
Mix together hummus and yoghurt. Spread a generous amount on individual serving plates and top with roasted veggies, couscous and lamb. Crumble feta over the top.
Recipe Notes
WINE MATCH: A Pinot Noir.
GLUTEN-FREE OPTION: Replace the couscous with quinoa, pearl millet or sorghum. Use gluten-free chicken stock.
BUDGET TIP: Replace the lamb with beef rump steak or boneless, skinless chicken thighs.
INGREDIENT SWAP: You can use other flavours of hummus - beetroot hummus would work well, or just use plain.
BBQ TIP: Thread lamb onto skewers for easy cooking on the barbecue.
STORING AND REHEATING: Package individual servings into containers and reheat in the microwave as required.
ALSO ON THE MENU
2 Comments
Absolutely loved this recipe. The pumpkin hummus mixed with yoghurt is the perfect accompaniment to the whole meal.
Awesome, thanks for your feedback! 🙂