Sumac Lamb & Couscous

This is super delicious and simple to make.

This was kind of a chuck it together meal so keep tasting and adjust lemon/sumac/herbs to your liking. If you are veggie simply swap out the lamb for humous. Nutritional composition is not accurate and as most measurements were guessed.

Serves 3-4

Ingredients:

Lamb

500g cubbed lamb shoulder

150g plain yogurt

1tsp. sumac

1/2 lemon juiced

Couscous

300g couscous

600ml stock

Herbs: dill, mint, parsley

Handful pine nuts, toasted

Handful pistachios, chopped

Lemon, zest and juice

Pomegranate seeds

Dressing

low-fat plain yogurt

lemon juice

sumac

S&P

Method:

1). Firstly, marinade the lamb with the yogurt, sumac and lemon juice and refrigerate for at least a couple of hours.

2). Before cooking the lamb, bring it back up to remove temperature before cooking. Heat a frying pan to high add a dash of oil along with the lamb. Cook to your liking otherwise cook for about 10-12minutes.

3). Meanwhile, place the couscous into a bowl with the hot stock, cover and leave for about 10 minutes or until all the water has been absorbed.

4). Next, mix through the herbs, nuts, lemon and pomegranate seeds and place onto a platter to serve.

5). Make a yogurt dressing but simply mixing some yogurt, lemon juice, black pepper, salt and sumac in a bowl.

6). Once the lamb is cooked make sure you rest it for as long as it was cooking for. Then spread onto of the couscous and dollop over the yogurt.

7). Enjoy!

Nutritional Composition (per serving 4, roughly):

Energy (kcal): 736

Fat (g): 33

Saturates (g): 9.8

Carbohydrates (g): 57

Sugars (g): 7.2

Protein (g): 48

The Sports Chef