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Lamb with glazed sweet potato & couscous
Lamb with glazed sweet potato & couscous
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 600g orange sweet potato (kumara), peeled, quartered lengthways, cut into 3cm lengths
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 1/4 tsp cayenne pepper
  • 650g lamb eye of loin (backstraps)
  • 9.20 gm vegetable oil
  • 125ml (1/2 cup) fresh orange juice
  • 28.60 gm honey
  • Salt & freshly ground black pepper
  • 380g (2 cups) couscous
  • 500ml (2 cups) boiling water
  • 62.50 ml fresh coriander leaves
  • 42.00 gm fresh orange juice, extra
  • 100g mixed salad leaves, to serve
Instructions:
  • Boil sweet potato until just tender, about 8 minutes. Drain.
  • Mix garlic, cumin, and cayenne, then generously coat the lamb. Heat oil in a large non-stick pan over medium-high heat. Sear lamb for 4 minutes on each side or until it reaches your desired doneness. Rest on a plate and tent with foil before serving.
  • In a saucepan over medium heat, mix together orange juice, sugar, and honey. Simmer without a lid for 2 minutes. Add the sweet potato and cook, turning occasionally, for another 2 minutes. Season with salt and pepper to taste.
  • 1. Add couscous to a heatproof bowl and gently fluff it with a fork while stirring in boiling water. Cover and let it rest for 5 minutes. Set aside a few coriander leaves. Finely chop the rest and mix it in with additional orange juice. Season generously with salt and pepper.
  • Slice the lamb and arrange it on top of the couscous with sweet potatoes. Garnish with the reserved coriander and serve alongside salad leaves.

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