Lamb rump steaks with Moroccan salad

Ingredients

  • 200 grams pearl couscous

  • 1 large pomegranate

  • ½ cup finely chopped mint

  • ¼ cup freshly squeezed orange juice

  • 2 cups arugula

  • 1 tablespoon fennel seeds

  • 1 tablespoon grated ginger

  • 1 tablespoon cumin

  • Olive oil

  • Salt

  • Pepper

  • 2 Prime Dorper Lamb rump steaks (1 inch thick)


 Method

Cook couscous as per cooking instructions, fluff with a fork and add to a large salad bowl.

Extract pomegranate seeds, rinse, pat dry and toss through couscous with arugula and chopped mint leaves.

In a bowl, mix orange juice, a dash of olive oil, cumin, ginger, salt and pepper then toss through salad.

Rub a dash of olive oil directly into the sides of the lamb steak then season with salt and pepper.

In a hot pan, sear the steaks for 3-4 minutes on each side and remove from heat.

Rest for 8 minutes then thinly slice and serve on top of salad.