Prosciutto Wrapped Lamb Rumps with Warm Spring Salad on Moroccan Couscous
A beautiful, light, summery dish, the Prosciutto Wrapped Lamb Rumps with Warm Spring Salad on Moroccan Couscous is bound to be added to your regular dinner rotation. It’s also that little bit fancy so would also be perfect to serve as a weekend lunch with friends or casual dinner party dish. Serve it with a nice bottle of rose and your guests will be happy.
It all comes together quickly as well, so you’ll have it on the table in no time.
While we do recommend the Thistle Be Good Moroccan Couscous (try it, it’s really good), you can substitute it with plain couscous made with vegetable stock rather than water and seasoned with a little Moroccan spice mix.
Recipe and images courtesy of Alana Lowes.
Serves: 4 | Prep Time: 10-15 mins | Cook Time: 30-35 mins
2 prosciutto wrapped lamb rumps
2 tbsp olive oil
2 small zucchinis, sliced into small lengths
1 cup fresh or frozen peas, blanched
Bunch of asparagus, chopped into 4 cm pieces
Thistle Be Good Couscous – Moroccan 225g
2 tbsp extra virgin olive oil
MINTED YOGHURT LEMON VERJUICE DRESSING
½ cup fresh mint leaves
Juice of ½ lemon
¼ cup Greek, natural or coconut yoghurt
1 tbsp verjuice (optional)
Salt & pepper
fresh mint leaves
Preheat the oven to 180°C fan forced.
Place the lamb onto a roasting tray lined with baking paper and place into the hot oven for 30-35 mins or until cooked to your liking – 30 mins for medium-rare or 35 mins for more well done. Set aside to rest for 5-10 mins before slicing each into 4 thick slices.
Prepare the couscous according to the packet instructions. Set aside.
Meanwhile, heat the olive oil in a large frying pan over a medium heat. Place the zucchini and asparagus pieces in and cook undisturbed until golden on one side, approximately 4-5 mins. Then toss around in the pan gently and cook for a further 1-2 mins until cooked through, but still retaining some crunch. If using fresh peas, toss in your peas into the frying pan with the vegetables and remove from the heat. This allows the peas to warm through without cooking. If using frozen, pour boiling water over the peas first, drain and toss into the frying pan. Set aside.
To make the dressing, place the mint leaves and the lemon juice into a small food processor and blend until the mint is finely chopped. In a bowl, whisk the mint mixture into the yoghurt along with the verjuice and season with salt and pepper.
To serve, spoon the couscous onto a serving platter. Place the cooked vegetables on top and then the lamb pieces. Spoon over the yoghurt dressing & scatter with more fresh mint leaves, almonds. Serve with lemon wedges.