Exotic Moroccan Lamb

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 8 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Boil the kettle. Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes, shifting occasionally, until golden. Remove from the pan on completion and set aside. Chop roughly when cool enough to handle.

2. Using a shallow dish, submerge the couscous in 250ml of boiled water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 5-8 minutes. Once cooked, fluff up with the fork.

3. Rinse, pick, and roughly chop the mint leaves, reserving some whole leaves for garnish. Add the chopped mint to the yoghurt with some lemon juice to taste. Mix well and season to taste.

4. Roughly chop the dried apricots. Drain the feta. Add the apricots, feta, and chopped cashews to the cooked couscous, reserving a little of each for garnish. Mix to combine and season to taste. Peel and dice the onion. Rinse the spinach and shred into bite-size pieces, discarding the thicker stalks.

5. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the onion for 5-6 minutes until soft and caramelised. Add to the couscous on completion. Return the pan to the heat with a drizzle of oil and knob of butter. When the butter begins to foam, add the spinach and sauté for 2-3 minutes until wilted and bright in colour. On completion, add to the couscous, and toss to combine.

6. Return the pan to a medium heat with another drizzle of oil. Pat the lamb dry with some paper towel and season. Cook the lamb for 8-10 minutes until browned all over and done to your liking. In the final minute, baste it with a knob of butter and the Moroccan Rub to taste. Allow to rest for 5 minutes before slicing.

7. Plate up the loaded couscous and top with some sliced lamb. Dollop over the minty yoghurt and garnish with the remaining mint leaves, feta, cashews, and apricots. Finally, drizzle the balsamic reduction, to taste, over the whole dish. Well done, Chef!

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