Roast Lamb Rump, Couscous, Red Pepper Puree, Tomato Salsa and Courgette by Boath House
“One of our organic lamb suppliers, Peelham Farm, produce this wonderfully flavoured early season lamb so we celebrate it with a nice spring-time dish.
"With the fresh flavours of cous cous and a tomato dressing with a pepper purée, it cuts through the fattiness of the lamb making this a truly delicious dish. This is one of a series of new dishes on offer every week showcasing a more casual approach to dining at Boath House. An exciting new development in the walled garden at Boath will be revealed next month.”
For more information visit: www.boath-house.com
Ingredients: Serves 2
Lamb:
2 x 8 ounce square cut lamb rumps
20ml vegetable oil
Salt and black pepper
Couscous:
70g couscous
70g boiling water
10g pistachios
10g flaked almonds
20g chopped dried apricots
1 tbsp. harissa paste
1 tbsp. coriander, chopped
Pinch of salt
Red pepper puree:
4 red peppers, diced
50ml white wine vinegar
50ml water
100g sugar
Tomato salsa:
4 plum tomatoes, diced
2 shallots, finely diced
1 red chilli, finely diced
1 tbsp. coriander, chopped
50ml extra virgin olive oil
10ml white wine vinegar
Pinch of salt
Courgette:
2 courgettes, quartered into batons
Micro herbs or salad leaves
Method
For the Tomato Salsa:
1 Combine all the ingredients and mix well. This will last in the fridge for 2 days.
For the Red Pepper Puree:
1 Combine all the Ingredients in a pan and boil for 15 minutes. The pepper will have softened and the liquid reduced.
2 Blend the peppers using a hand blender or food processor. Keep warm until serving.
For the Lamb Rumps:
1 Preheat the oven to 180°C.
2 Season the lamb rumps with salt and black pepper.
3 Place in a hot frying pan
with the vegetable oil. Brown all over then place in the oven for
8 minutes to cook medium. Vary the time in the oven to your preference.
4 Allow the lamb to rest for 10 minutes before serving.
For the Couscous:
1 Add the boiling water to the couscous, cover and leave for 5 minutes. After this time stir it with a fork and add all of the other ingredients.
For the Courgettes:
1 Oil the courgettes and cook in a hot pan or griddle plate for 2 minutes on each side. Season with a pinch of salt.
Serve according to the photo, garnished with fresh micro herbs or salad leaves.
In association with Taste Communications.
www.tastecommunications.co.uk
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