Lamb with Rosemary Orange Couscous

Ingredients

• 300g lamb rump steaks, trimmed of excess fat
• 60g rocket
• 1 orange
• 2 tbsp pitted kalamata olives, rinsed and halved
• 1 sprig rosemary, leaves only
• 2 tsp Dijon mustard
• 1 zucchini, peeled into ribbons
• 1 cup couscous
• 1½ cups boiling water
• ½ bunch asparagus, trimmed and cut into 2cm lengths
• 2 tsp red wine vinegar
• Butter (see note for DF)
• Extra virgin olive oil

Methods

1. Place couscous in a medium bowl with a knob of butter. Pour in measured boiling water. Cover bowl and allow liquid to absorb for 6–7 minutes. Fluff up with fork and cover to keep warm.
   
   NOTE: Use dairy-free margarine or omit butter to make this recipe dairy free. 
   
   
2. Meanwhile, finely grate rind from orange. Peel, halve and thinly slice oranges.
3. Heat an oiled, non-stick frying pan over a medium to high heat. Season lamb with pepper and add to pan. Cook for about 2–3 minutes on each side, or until cooked to your liking. Remove. Cover to keep warm.
4. Heat oil in same frying pan over a medium heat. Add asparagus, olives and rosemary. Cook, stirring occasionally for 1 to 2 minutes, or until asparagus is tender.
5. Add couscous, orange zest, vinegar and mustard. Season with pepper. Cook, stirring until hot. Stir in orange slices and zucchini ribbons.
6. Serve lamb with couscous mixture. Top with rocket. Enjoy!

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Always follow the advice of your healthcare professional.