Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Middle Eastern
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Easy recipes, Lamb
Convenience recipes: four or less

Real Living recipe for sumac lamb with couscous and minted yoghurt.

INGREDIENTS

Equipment
Sharp knife
Grater
Barbecue or chargrill pan
Kettle
2 medium mixing bowls
Tongs
Large mixing bowl
Cling wrap
Fork
Spoon
Small mixing bowl

1 tbsp sumac
2 tbsp olive oil
Sea salt & cracked black pepper
8 lamb midloin chops
2 cups instant couscous
2 1/3 cups boiling water
40g butter (we used Western Star)
2 zucchinis, cut into 1cm-thick slices
1 tbsp lemon zest
Handful parsley, chopped roughly

Minted yoghurt
¾ cup Greek-style yoghurt
1 small garlic clove, minced
Handful mint leaves, chopped roughly

METHOD

Preheat barbecue or chargrill pan over medium-high heat. Boil water in kettle.

Marinate lamb Place sumac, 1½ tbsp of oil and salt and pepper in medium bowl. Stir to combine. Add lamb chops and toss well to coat.

Cook lamb for 4 mins on each side for medium, or until cooked to your liking. Remove from heat. Rest for a few mins.

Place zucchini in second medium bowl. Toss with remaining oil, then season with salt and pepper. Cook for 1 to 2 mins on each side until tender. Remove from heat.

Cook couscous Meanwhile, place couscous in large bowl; top with butter and a generous pinch of salt. Pour boiling water over top, cover with cling wrap and stand for 3 mins until water is absorbed. With fork, scrape surface of couscous to fluff it up. Stir through lemon zest, parsley and cooked zucchini. Season.

Make minted yoghurt In small mixing bowl, combine yoghurt, garlic, mint, salt and pepper. Serve with lamb and couscous.