Maple Sumac Lamb
This maple sumac lamb is a delight for summer BBQs or a fresh, light and easy dinner. Pair with couscous, flatbread and Greek yoghurt.
Ingredients
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
To serve
- 4 Flatbreads
- 200 g Greek yoghurt
Instructions
- 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.