Moroccan spiced lamb rump with citrus couscous and a fresh apricot relish
Ingredients (serves 4)
Ingredients for the Moroccan spiced lamb
- 4 x 200-250g lamb rumps
- 20g Ras el hanout
- 1 clove of garlic, pulped
- 20ml extra virgin olive oil
- 20g honey
- Juice of ½ lemon
- 350g couscous
- ½ tsp turmeric
- 1 tsp ground cumin
- 450ml hot vegetable stock
- 1 red onion, finely diced
- 50g dried apricots, finely chopped
- 50g sultanas
- 3 tbsp finely chopped mint
- 3 tbsp finely chopped flat-leaf parsley
- 1 tbsp extra virgin olive oil
- Juice and zest of 2 lemons
- 50g flaked almonds, lightly toasted
- ½ tsp salt
- ½ tsp mustard seeds
- ½ tsp ground lemon coriander
- ½ tsp ground cumin
- ½ tsp freshly ground black pepper
- 15 fresh apricots, pitted and cut into quarters
- 1 red onion, finely diced
- 1 red chilli, finely diced
- 25ml apricot vinegar
- 50g brown sugar
- 100g golden raisins
- 2 tbsp honey
- Juice of ½ a lime
- 100g coriander, chopped
Method for the lamb
- Trim any sinew from the rumps and score the fat with a very sharp knife.
- Combine the garlic, oil, Ras el hanout, honey and lemon juice to create the marinade/rub.
- Lay the lamb rumps meats side down into the rub, being careful not to get mix on the fat. Leave to marinade for up to 24 hours.
- To cook the rumps, heat a frying pan over a moderate heat and place the rumps in skin side down. Render the fat down to give it a good golden colour. Once the fat is golden, turn the rumps over and brown the meat on all sides (do not do this on too high a heat as the marinade will burn).
- Transfer the rumps to baking tray skin side down and place in a preheated oven at 180° for 8 minutes.
- After 8 minutes take the lamb rumps out and leave to rest for two minutes before slicing and serving.
For the couscous
- Place the couscous in a medium-sized bowl. Add the spices, season with salt and pepper and stir well. Pour over the hot vegetable stock then stir, before covering the bowl with cling film for the couscous to steam and the water to be absorbed.
- After 5 minutes, remove the cling film and fluff up the mixture with a fork. Spread the couscous out on an oven tray and place back in the oven for 5 minutes to dry out a little.
- Combine the couscous and the remaining ingredients in a large bowl. Add the herbs, olive oil, lemon juice and zest and mix well. Taste and season again if needed.
- Finish with the toasted almonds.
For the fresh apricot relish
- Place the spices into a heavy based pan and toast off over a high heat for 2 minutes, before adding the remaining ingredients and bringing to a simmer. Stir constantly then reduce heat. Simmer for a further 15 minutes or until thick, stirring occasionally.
- Serve warm or at room temperature.
- Place the remaining relish in an airtight container and keep for up to one week.