Take a Persian inspired journey with Sami's Kitchen ras el hanout spice blend matched with South Suffork lamb. Served with pearl couscous tossed with cranberries, pistachios, almonds and fresh herbs. 

30 Minutes. Dairy Free. Packed with yumminess!

Serves 2.

400g South Suffolk butterflied leg lamb
1.5 tablespoons ras el hanout
1.5 cup jewelled couscous
1 tablespoon almond slices
1 tablespoon pistachios
1 tablespoon cranberries
3 sprigs coriander
3 sprigs mint
1 lemon
(olive oil, butter, salt & pepper not included)

Preheat oven & marinate lamb
Preheat oven to 200ºC on fan bake. In a bowl combine lamb with the ras el hanout, 1.5 tablespoons of olive oil and season generously with salt. Mix to coat well and plate to one side until ready to cook.

Make jewelled couscous
Fill kettle with water and boil. Pour 1.5 cups of boiled water together with a drizzle of olive oil into a medium sized saucepan. Bring to the boil then add couscous, stir well until water is absorbed. Remove from heat, cover and let stand for 5 minutes.

Cook lamb
Place a dry non-stick pan over a high heat. When hot, sear lamb on each side for 2 minutes. Place lamb on a lined baking tray in the oven once seared on 200ºC. The lamb will smoke when cooking so open windows! Cover with foil and allow to rest for 5 minutes (or alternatively 8 minutes for rare or 10 - 12 minutes for well done). Place couscous in a large mixing bowl and fluff with a fork. Roughly chop cranberries, almonds, pistachios, coriander and mint. Place herbs and nuts in bowl with couscous. Season with salt and pepper. Toss to combine.

To serve
Once the lamb is rested, thinly slice. Place the couscous on a plate, top with the lamb and squeeze over lemon.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

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October 29, 2015 by Timothy Ryder
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