Lamb
A weeknight roast worthy of a toast, raise a glass of vino to your handiwork when you sit down to this tender rump marinated in a pomegranate molasses and gentle spices. Resting ever-so-lightly on a fluffy bed of feta-spiked couscous, this one also makes a good next-day lunch.
Preheat oven to 200°C fan-forced. Place a sheet of aluminium foil on a baking tray and top with a layer of baking paper. Crush garlic. Place pomegranate molasses, ½ the olive oil, garlic, Seventh Heaven Spice Blend and salt and pepper in a small bowl and stir to combine. Place lamb roast on baking paper and spoon over marinade. Top with another layer of aluminium foil and seal edges to enclose lamb.
Roast lamb for 18–20 minutes. Remove top layer of foil and return to oven for a further 5 minutes to caramelise top. Allow to rest for 5 minutes before thinly slicing. While lamb is roasting, continue with step 3.
Dissolve stock cube in 185ml (¾ cup) boiling water. Place couscous in a heatproof bowl and cover with hot stock. Cover with a plate or tea towel and set aside for 5 minutes or until couscous is cooked.
Roughly dice tomato. Roughly chop olives and baby spinach leaves. Crumble feta.
Place couscous, spinach, tomato, olives, feta, red wine vinegar and remaining olive oil in a bowl. Season with salt and pepper and toss to combine.
Divide couscous salad between bowls and top with sliced lamb, drizzle over any resting juices from lamb to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
