Decadent dukkah-crusted lamb rump sided with a couscous salad loaded with crispy chickpeas, golden gooseberries, and fresh mint. Dressed salad leaves with a dollop of creamy mint-laced yoghurt elevates this meal to new heights.
Dukkah Lamb & Gooseberry Couscous
Dukkah Lamb & Gooseberry Couscous
with cranberries & fresh mint
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Chickpeas
- Dried Cranberries
- Dukkah
- Free-range Lamb Rump
- Fresh Mint
- Gooseberries
- Low Fat Plain Yoghurt
- Salad Leaves
- Whole Wheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
CRISP ‘EM UP
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, add the drained chickpeas and fry for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
COUSCOUS I SAID SO…
Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Place the dukkah on a small plate and set aside.
FRY THE GOOD STUFF
Place a pan over medium-high heat. Pat the lamb dry with paper towel and season. When the pan is hot, sear the lamb, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste the lamb with a knob of butter. Remove from the pan and allow to rest for 5 minutes.
ROLL & TOSS
When the lamb has rested, roll it through the dukkah until well coated. Gently slice, season, and set aside. To the bowl with the cooked couscous, add the crispy chickpeas, the chopped cranberries, a drizzle of olive oil, seasoning, and the halved gooseberries. Toss until fully combined.
FINAL TOUCHES
In a salad bowl, combine the rinsed salad leaves, a drizzle of oil, and seasoning. Set aside. In a small bowl, combine the yoghurt, ½ the sliced mint, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TIME TO CHOW!
Plate up a generous helping of the loaded couscous and top with the dukkah-crusted lamb slices. Side with the dressed leaves and drizzle over the minty yoghurt. Garnish with the remaining mint and any remaining dukkah. There you have it, Chef!
Chickpeas - 60g
Whole Wheat Couscous - 75ml
Dukkah - 30ml
Free-range Lamb Rump - 160g
Dried Cranberries - 10g
Gooseberries - 60g
Salad Leaves - 20g
Low Fat Plain Yoghurt - 30ml
Fresh Mint - 4g
CRISP ‘EM UP
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, add the drained chickpeas and fry for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
COUSCOUS I SAID SO…
Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Place the dukkah on a small plate and set aside.
FRY THE GOOD STUFF
Place a pan over medium-high heat. Pat the lamb dry with paper towel and season. When the pan is hot, sear the lamb, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste the lamb with a knob of butter. Remove from the pan and allow to rest for 5 minutes.
ROLL & TOSS
When the lamb has rested, roll it through the dukkah until well coated. Gently slice, season, and set aside. To the bowl with the cooked couscous, add the crispy chickpeas, the chopped cranberries, a drizzle of olive oil, seasoning, and the halved gooseberries. Toss until fully combined.
FINAL TOUCHES
In a salad bowl, combine the rinsed salad leaves, a drizzle of oil, and seasoning. Set aside. In a small bowl, combine the yoghurt, ½ the sliced mint, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TIME TO CHOW!
Plate up a generous helping of the loaded couscous and top with the dukkah-crusted lamb slices. Side with the dressed leaves and drizzle over the minty yoghurt. Garnish with the remaining mint and any remaining dukkah. There you have it, Chef!
Chickpeas - 120g
Whole Wheat Couscous - 150ml
Dukkah - 60ml
Free-range Lamb Rump - 320g
Dried Cranberries - 20g
Gooseberries - 125g
Salad Leaves - 40g
Low Fat Plain Yoghurt - 60ml
Fresh Mint - 8g
CRISP ‘EM UP
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, add the drained chickpeas and fry for 10-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
COUSCOUS I SAID SO…
Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Place the dukkah on a small plate and set aside.
FRY THE GOOD STUFF
Place a pan over medium-high heat. Pat the lamb dry with paper towel and season. When the pan is hot, sear the lamb, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste the lamb with a knob of butter. Remove from the pan and allow to rest for 5 minutes.
ROLL & TOSS
When the lamb has rested, roll it through the dukkah until well coated. Gently slice, season, and set aside. To the bowl with the cooked couscous, add the crispy chickpeas, the chopped cranberries, a drizzle of olive oil, seasoning, and the halved gooseberries. Toss until fully combined.
FINAL TOUCHES
In a salad bowl, combine the rinsed salad leaves, a drizzle of oil, and seasoning. Set aside. In a small bowl, combine the yoghurt, ½ the sliced mint, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TIME TO CHOW!
Plate up a generous helping of the loaded couscous and top with the dukkah-crusted lamb slices. Side with the dressed leaves and drizzle over the minty yoghurt. Garnish with the remaining mint and any remaining dukkah. There you have it, Chef!
Chickpeas - 180g
Whole Wheat Couscous - 225ml
Dukkah - 85ml
Free-range Lamb Rump - 480g
Dried Cranberries - 30g
Gooseberries - 180g
Salad Leaves - 60g
Low Fat Plain Yoghurt - 85ml
Fresh Mint - 12g
CRISP ‘EM UP
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, add the drained chickpeas and fry for 10-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
COUSCOUS I SAID SO…
Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Place the dukkah on a small plate and set aside.
FRY THE GOOD STUFF
Place a pan over medium-high heat. Pat the lamb dry with paper towel and season. When the pan is hot, sear the lamb, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste the lamb with a knob of butter. Remove from the pan and allow to rest for 5 minutes.
ROLL & TOSS
When the lamb has rested, roll it through the dukkah until well coated. Gently slice, season, and set aside. To the bowl with the cooked couscous, add the crispy chickpeas, the chopped cranberries, a drizzle of olive oil, seasoning, and the halved gooseberries. Toss until fully combined.
FINAL TOUCHES
In a salad bowl, combine the rinsed salad leaves, a drizzle of oil, and seasoning. Set aside. In a small bowl, combine the yoghurt, ½ the sliced mint, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TIME TO CHOW!
Plate up a generous helping of the loaded couscous and top with the dukkah-crusted lamb slices. Side with the dressed leaves and drizzle over the minty yoghurt. Garnish with the remaining mint and any remaining dukkah. There you have it, Chef!
Chickpeas - 240g
Whole Wheat Couscous - 300ml
Dukkah - 120ml
Free-range Lamb Rump - 640g
Dried Cranberries - 40g
Gooseberries - 250g
Salad Leaves - 80g
Low Fat Plain Yoghurt - 125ml
Fresh Mint - 15g
Woolies Products in this dish
