Recipes
Greek lamb with giant couscous
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.
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.
Cook: 40 Mins
Serves: 6
Price: £3.08 per serving
Nutritional Information
Each 352g serving contains
Energy
6998kj
475kcal
6998kj
475kcal
24%
Fat
33.1g
33.1g
High
47%
47%
Saturates
8.8g
8.8g
High
44%
44%
Sugars
4.2g
4.2g
Low
5%
5%
Salt
0.74g
0.74g
Low
12%
12%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1988kj/475kcal
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
1
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.
2
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.
3
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.
4
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.
