Chermoula Lamb with Couscous, Dried Fruit and Mint Salad
Lamb rump is a very versatile and relatively inexpensive cut of lamb. Ask the butcher to sell you whole lamb rumps as opposed to lamb rump steaks.
240g (2 pieces) lamb rump (cap off)
20g (1 tbsp + 1 tsp) Chermoula Paste
15ml (1 tbsp) olive oil
1/2 tsp flaky sea salt
1/8 tsp freshly ground black pepper
1 tbsp Italian parsley leaves
1 tbsp dill sprigs
· Place rump between 2 pieces of plastic (plastic bag or plastic wrap) and, using a mallet, pound to an even thickness approximately 1.2cm-1.5cm.
· Into a non-reactive bowl place lamb and Chermoula and rub into lamb. Cover and refrigerate for at least 4 hours but preferably overnight.
· Preheat stove top, barbecue flat plate or heavy-based frypan. Preferably place Teflon sheet onto cooking surface. When cooking surface is hot smear with oil and add lamb. Cook for 5 minutes over a high heat or until brown. Turn over and cook second side for 5 minutes or until lamb is browned and cooked medium-rare. When you prod it with your finger it should offer resistance but do not cook it until juices begin to run out. When juices begin to run out the meat is cooked to medium.
· Transfer lamb to a tray, cover with a tea towel and rest for 10 minutes.
· Remove tea towel and slice lamb thinly. Sprinkle with salt and pepper.
· Place couscous salad onto a large platter or onto individual plates. Arrange lamb slices over salad. Drizzle lamb with Verjuice Dressing and sprinkle with herbs.