Name: Sumac lamb with couscous and minted yoghurt
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon sumac; 2 tablespoon olive oil; sea salt and cracked black pepper; 8 lamb midloin chops; 2 cup instant couscous; 2 1/3 cup boiling water; 40 gram butter; 2 zucchinis, cut into 1cm-thick slices; 1 tablespoon lemon zest; handful parsley, chopped roughly; Minted Yoghurt; 3/4 cup greek-style yoghurt; 1 clove garlic, minced; handful mint leaves, chopped roughly

Sumac lamb with couscous and minted yoghurt

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Serves 4

Prep

12M

Cook

Total

20M

Ingredients

1 tablespoon sumac

2 tablespoon olive oil

sea salt and cracked black pepper

8 lamb midloin chops

2 cup instant couscous

2 1/3 cup boiling water

40 gram butter

2 zucchinis, cut into 1cm-thick slices

1 tablespoon lemon zest

handful parsley, chopped roughly

Minted Yoghurt

3/4 cup greek-style yoghurt

1 clove garlic, minced

handful mint leaves, chopped roughly

Method

1.Preheat barbecue or chargrill pan over medium-high heat. Boil water in kettle.

2.To marinate lamb, place sumac, 1 1/2 tablespoons of oil and salt and pepper in medium bowl. Stir to combine. Add lamb chops and toss well to coat.

3.Cook lamb for 4 minutes on each side for medium, or until cooked to your liking. Remove from heat. Rest for a few minutes.

4.Place zucchini in second medium bowl. Toss with remaining oil, then season with salt and pepper. Cook for 1 to 2 minutes on each side until tender. Remove from heat.

5.Meanwhile, place couscous in large bowl; top with butter and a generous pinch of salt. Pour boiling water over top, cover with cling wrap and stand for 3 mins until water is absorbed. With fork, scrape surface of couscous to fluff it up. Stir through lemon zest, parsley and cooked zucchini. Season.

6.For minted yoghurt, combine yoghurt, garlic, mint, salt and pepper in small mixing bowl. Serve with lamb and couscous.

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