This Maple Sumac Lamb was created as part of a paid partnership with Maple from Canada UK.
Summer’s in full swing making it the perfect time for eating al fresco. Think light, fresh and beautifully cooked dishes as the order of the day! This recipe is easy to make and can mostly be prepped in advance – meaning you can spend more time socialising on a balmy, summer evening instead of behind the stove. The couscous is paired with herby parsley and mint, a little crumbled feta, avocado and fresh cucumber. The lamb is marinated in sumac, olive oil, Dark Pure Canadian Maple Syrup and a little salt and pepper, then pan-fried for 4 minutes each side before serving. Finally, add some flatbreads and Greek yoghurt to this dish, and you’re away.
buy clomid 50 Tips for searing the Maple Sumac Lamb:
If you want a juicy lamb loin, here’s how to cook it in the right way:
- where can i buy Ivermectin ivermectin Remove the lamb from the fridge at least 20 minutes before you’re ready to cook. This allows it to come to room temperature and ensures that when you place it in the pan, it cooks evenly.
- Apas Pat the meat dry with kitchen roll or a paper towel before pan-frying. For the perfect sear and a gorgeous, deep colour, this is essential.
- Don’t overcrowd the pan. Frying meat calls for a little space, otherwise you’ll end up steaming it.
- Use a stainless steel or cast iron skillet for this kind of cooking. Alternatively, cook the lamb over a barbecue set to high heat.
- Set the pan to a high heat and use a thin layer of oil. This will give you a nice, even caramelisation of the meat – especially with the Pure Canadian Maple Syrup involved! It’ll also prevent some spots from burning, and others remaining pale.
- Resist the temptation to touch it. It’s tempting, I know, but meat needs a few minutes of uninterrupted contact to properly sear. It’ll at first stick to the bottom of the pan, but once it starts to sear it should release itself naturally. It’s then ready to be flipped.
- Leave your meat to rest for 10 minutes. The juices need time to redistribute during this time, creating a tender, more juicier cut.
5 reasons I love this Maple Sumac Lamb:
- The couscous can be made a day ahead of time. Prep everything but the avocado (which will go brown if you add it too early), mix together and then remember to chop your avocado on the day and throw it in.
- The meat takes less than 10 minutes to cook. Want to spend more time with your guest, and less time in the kitchen? The meat is cooked for 4 minutes on each side over a high heat and can then be dished up immediately after it’s rested.
- It’s light and summery. On hot summer evenings, you don’t want to be eating anything too heavy. A good Côte du Rhônes red or rosé would pair beautifully with this.
- It can be kept for up to 3 days in the fridge. Have leftovers? Store in an airtight container for up to 3 days in the fridge and have it for lunch the next day.
- The Dark Pure Canadian Maple Syrup gives it a gorgeous caramely flavour. This has a more robust taste than lighter maple syrup. It’s a strong and deep flavoured maple syrup, making it ideal for cooking with meats.
Did you know?
Maple syrup is classed based on its colour and flavour profile. The colours and flavours will change throughout the spring harvest and range from a light, delicate taste through to a dark, strong taste. Using the correct maple syrup in recipes changes everything.
1. Golden. This syrup comes from maple sap harvested at the very beginning of the season and has a sweet, delicate flavour. Perfect for topping yoghurts and ice cream.
2. Amber. A pure, rich taste and a magnificent amber colouring, this is fantastic for vinaigrettes and desserts.
3. Dark. This syrup has a more pronounced caramel flavour – perfect for cooking, baking and sauces and especially good for fruity dishes.
4. Very dark. This syrup is harvested at the end of the season and has a rich and distinctive flavour. Beautiful for sauces and glazes.
See how I made these over on Instagram!
Maple Sumac Lamb
For the couscous
- 120 g couscous
- 180 ml boiling water
- 30 g parsley finely chopped
- 30 g mint finely chopped
- 1 large cucumber deseeded and chopped into small pieces
- 1 large avocado skinned and chopped into small pieces
- 100 g feta cheese crumbled
For the lamb + marinade
- 4 200g lamb loin or backstrap
- 2 tbsp Dark Pure Canadian Maple Syrup
- 2 tbsp sumac
- 2 tbsp Extra Virgin olive oil
- Flaky sea salt
- Black pepper
- 4 Flatbreads
- 200 g Greek yoghurt
- Place the couscous and boiling water in a large heatproof bowl, cover with cling film and then set aside for at least 10 minutes until the water has been absorbed.
- Place the lamb into a shallow bowl, then add the sumac, maple syrup, olive oil and salt and pepper, coating the lamb well in the marinade. Set aside.
- Chop your parsley, mint, cucumber, feta and avocado, then fluff up the couscous and add everything to the bowl with a grind of salt and pepper. Mix well.
- Add a little oil to a frying pan over a high heat, or preheat your barbecue to a high heat. Add the lamb, frying for 3-4 minutes each side. Once cooked, cover with silver foil and leave to rest for 10 minutes.
- Divide the tomatoes and couscous between your plates, then slice the lamb and serve up. Sprinkle with salt and pepper, drizzle with a little extra olive oil and serve with the yoghurt and flatbreads.
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