Chia minty buffalo yogurt lamb with wholewheat couscous salad

Chia minty buffalo yogurt lamb with wholewheat couscous salad
  • Serves icon Serves 6-8
  • Time icon Hands-on 1 hour 10 min, oven 45 min

Something a little different to your traditional Sunday lunch, but Vladia Cobrdova’s Middle Eastern-style lamb with feta, pomegranate and couscous is equally as wonderful.

Nutrition: per serving

Calories
623kcals
Fat
43g (11.2g saturated)
Protein
31.9g
Carbohydrates
24.1g (5.6g sugars)
Fibre
5.9g
Salt
0.7g
Calories
623kcals
Fat
43g (11.2g saturated)
Protein
31.9g
Carbohydrates
24.1g (5.6g sugars)
Fibre
5.9g
Salt
0.7g

For 8

Ingredients

  • 800-900g butterflied lamb leg
  • 2 tbsp buffalo yogurt
  • 2 tsp chia seeds

For the marinade

  • 60ml olive oil
  • 20g rocket
  • 2 garlic cloves
  • Juice 1 lemon
  • 1 tbsp dried oregano

For the yogurt cooking sauce

  • 260g buffalo yogurt
  • 45g baby spinach leaves
  • 2 tbsp fresh mint leaves
  • 2 tbsp olive oil

For the couscous salad

  • 190g wholewheat couscous
  • 375ml boiling water from a kettle
  • 155g pine nuts, toasted for a few minutes in a dry pan
  • 1 small red onion, finely chopped
  • 30g fresh parsley, roughly chopped
  • 60ml olive oil
  • 1 tbsp cider vinegar
  • 130g feta, crumbled
  • Seeds 1 pomegranate

Method

  1. Whizz all the marinade ingredients together in a blender until smooth. Transfer to a large bowl, add the lamb and turn to coat, then cover and chill for 1 hour.
  2. Heat the oven to 220°C/200°C fan/ gas 7. Heat a large frying pan over a high heat. Remove the lamb from the marinade (reserve this), season, then cook for 2 minutes on each side or until browned. Set aside. 
  3. To make the yogurt cooking sauce, put all the ingredients in a blender with a pinch of salt and pepper and the reserved marinade; blend until smooth. Transfer to a baking dish large enough to hold the lamb.
  4. Add the lamb to the baking dish and turn to coat in the yogurt sauce. Cover the dish with foil. Reduce the oven to 180°C/160°C fan/gas 4, then bake the lamb for 35 minutes.
  5. Meanwhile, for the salad, put the couscous in a heatproof bowl, pour over the boiling water, then cover and leave for 4-5 minutes until all the water has been absorbed. Uncover, then use a fork to fluff the couscous. Cool, then stir in all the remaining ingredients except the feta and pomegranate seeds. Season; set aside.
  6. Remove the foil from the lamb and increase the temperature to 220°C/ 200°C fan/gas 7. Bake for another 10 minutes or until the lamb is deep golden. Remove the lamb from the baking dish and rest on a board for 5 minutes. Scrape all the juices from the baking dish into a small blender. Add the 2 tbsp buffalo yogurt, the chia seeds, some salt and any resting juices from the meat, then blend to make a smooth sauce.
  7. Spread the couscous salad on a platter and scatter with the feta and pomegranate seeds. Thinly slice the lamb, then lay on top. Pour some of the chia sauce over and serve the rest in a small jug.

delicious. tips

  1. Laverstoke Park produces a buffalo yogurt. Or use a thick, creamy natural yogurt.

  2. The lamb can be marinated up to 24 hours ahead; keep covered in the fridge. Make the couscous salad, cover and chill for up to 12 hours.

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