Greek lamb with giant couscous

Name: Greek lamb with giant couscous | Asda Good Living
Total time: 40 min
Yield: 6
Cuisine: Greek
Ingredients: 2 x 0.4kg (approx) packs Asda Juicy Lamb Rump Joint; 150g giant couscous; Pack Asda Extra Special Vine Ripened Tomatoes, sliced; 1 cucumber, sliced; 150g Asda Garlic & Herb Olives, halved; 15g mint, most leaves chopped; 6 tbsp olive oil; 3 large garlic cloves, finely grated or crushed; 1½ lemons, zested and juiced; 1½ tbsp dried oregano; ½ tsp paprika; ¼ tsp cinnamon; 3 tbsp red wine vinegar

Melt-in-the-mouth meat with crunchy veggies makes this salad sing. The marinade doubles up as a fresh and zesty dressing with a couple of tweaks.

By Asda Good Living,11th April 2024

Cook: 40 Mins

Serves: 6

Price: £3.08 per serving

Nutritional Information

Each 352g serving contains

Energy
6998kj
475kcal

24%

Fat
33.1g

High
47%

Saturates
8.8g

High
44%

Sugars
4.2g

Low
5%

Salt
0.74g

Low
12%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1988kj/475kcal

Ingredients

For the Marinade & Dressing

6 tbsp olive oil

3 large garlic cloves, finely grated or crushed

1½ lemons, zested and juiced

1½ tbsp dried oregano

½ tsp paprika

¼ tsp cinnamon

3 tbsp red wine vinegar

Main Dish

2 x 0.4kg (approx) packs Asda Juicy Lamb Rump Joint

150g giant couscous

Pack Asda Extra Special Vine Ripened Tomatoes, sliced

1 cucumber, sliced

150g Asda Garlic & Herb Olives, halved

15g mint, most leaves chopped

Method

To make the marinade and dressing, mix together the olive oil, garlic, lemon juice and zest and oregano, season with salt and pepper. Divide this into 2 bowls, a ½ in one and ½ in the other. Stir the paprika and cinnamon into the smaller one and the red wine vinegar into the other. Put the lamb in a ceramic dish, or sealable bag and pour over the marinade which contains the paprika and cinnamon. Rub into the lamb and leave for a couple of hours, or better still, overnight.

Heat the oven to 190°C/170°C fan/gas 5. Heat a griddle pan over a high heat and cook the lamb for 3–4 mins per side, then transfer to a baking tray and roast in the oven for 20–25 mins for pink lamb. Leave to rest for 5 mins.

Meanwhile bring a large pan of water to the boil, add the giant couscous and cook for 6–8 mins, until tender. Drain and set aside to cool.

Slice the lamb so it's ready to serve. Add ½ the couscous to the platter and top with ½ the tomatoes, cucumber and olives, then sprinkle over the chopped mint and ½ the dressing. Top with the lamb and remaining couscous, sliced salad, dressing and mint.