Chia minty yogurt lamb with wholewheat couscous salad
- June 2017
- Serves 6-8
- 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.
- 43g (11.2g saturated)
- 24.1g (5.6g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Laverstoke Park produces a buffalo yogurt. Or use a thick, creamy natural yogurt.
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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