Red Capsicum Pesto Crusted Lamb Rump with Couscous
Ingredients
Caramelised leek, cashew and feta couscous
Instructions
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Preheat oven to 120°C/300°F.
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Place the lamb rumps in a large ovenproof dish and score the fat. Generously spoon over about 200g/7oz of the red capsicum pesto. Place on the lowest rack in oven and bake for at least 90 minutes or until cooked to your liking. Remove from oven and allow to rest 10-15 minutes before carving. Use lamb pan juices to drizzle over sliced lamb and serve with caramelised leek, cashew and feta couscous and mint sauce.
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For the caramelised leek, cashew and feta couscous, in a large bowl combine couscous and 2¼ cups of boiling water; leave for 5 minutes or until all the water has been absorbed. Using a fork, fluff the grains of couscous to help separate them.
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Heat a frying pan over high heat and add leeks, onion and butter stirring until softened and beginning to brown. Turn down heat a little, add brown sugar, balsamic vinegar and cashews and continue stirring another minute or two until caramelised. Add to couscous with feta, grape tomatoes, undrained tomato strips, remaining pesto and season generously with salt and pepper. Stir to combine, garnish with fresh mint and serve with lamb.
Note
If red capsicum pesto is unavailable, substitute with a tomato pesto or make your own.
Not suitable to freeze.
User Reviews
Have done this twice now with butterflied lamb leg and love it. Super easy, make the couscous and the leek mixture early. Warm the leek mixture ar the time and mix it all together. Very tasty couscous.
Couscous can become gluggy if it’s overcooked, too wet or not fluffed enough (it is important to fluff up the couscous as soon as the water is absorbed, so that the grains separate). It is important to get the ratio of water to couscous just right – if you use too much liquid your couscous will be on the sticky side and if you use too little it will be drier (this may work well if you’re adding more ingredients and a dressing).
the cous cous mix tastes very yum but it looked nothing like the photo? is it meant to be done cold? it kinda just went to a moosh. not pretty but very yum!
The couscous is meant to be served warm. Double check packet instructions for the amount of water used, as this could vary with different brands, and make sure you fluff with a fork once the liquid is absorbed. Using too much water can result in a sticky couscous. Using too little will make the couscous drier but this is OK if using in a salad or with a dressing.
Very tasty and flavoursome meal