Wednesday, 22 August 2012

Roast rump of lamb with pea & mint couscous

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This is a wonderfully simple recipe that uses mediterranean influences to provide aromatics and a comfort food element. Its wonderful all year round but ideal for summer and provides lovely citrus tones that complement the lamb perfectly. The rump has alot of flavour also so the palate isn't abandoned in any way at all. This is a recipe youwill enjoy again and again. Its refreshing and very enjoyable.

You will need (serves 5):

2.5 Large lamb Rumps, trimmed of fat and cut lengthways into portions
Olive oil
1 packet of cous cous
1 x 500g bag of frozen peas
juice and zest of 2 lemons
Half a bunch of mint
Half a bunch of flat leaf parsley
Chopped and seeded tomatoes
Skinned and diced Mango
Finely diced Shallots
Finely chopped Coriander
For garnish a car grilled red pepper quarter

In a hot pan seal off the lamb rumps and season, place in the oven for 12 minutes then allow to rest in a holding oven for 8 to 10 minutes

To the cous cous place in a large bowl this stuff expands, to this add the peas lemon juice and its zest and the chopped herbs

Just cover this with boiling hot water then cover with cling film for about 15 minutes

Reheat cous cous to order in a microwave, 45 seconds per portion

Let’s put this together

On one side of a pasta bowl, place the heated cous cous

Carve and present on the cous cous the lamb rump

On the other half of the bowl, place some salsa and the char grilled pepper and a plush of pick flat parsley

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