Chef’s Dish

Head Chef Jason Kendra was featured in the Sheffield Telegraph with his Char-grilled Rump of Lamb with Israeli Cous Cous dish.

Recipe

Ingredients (serves 4)

Israeli couscous:

200g cous ccous
230ml boiling chicken stock
A knob of butter
2 tablespoons of evoo 
(extra virgin olive oil)
1 onion, finely diced
1 sprig of mint
1 teaspoon of chopped coriander
juice & zest of 1 lemon
1 red chili, de-seeded and finely chopped
1 teaspoon harissa paste
1 clove of garlic, crushed
1 teaspoon turmeric
½ teaspoon cinnamon
50g dried apricots, finely diced
100g sultanas

English lamb:

4 x 8oz lamb rumps
oil
salt & pepper

Method

Israeli cous cous:

1. Place cous cous in a bowl.
2. Bring stock to the boil and pour over the cous cous.
3. Add butter and stir to dissolve.
4. Cover with clingfilm and leave for 10 minutes.
5. Meanwhile, put extra virgin oilive oil in a pan and sweat off the onions, chili and garlic over a gentle heat until translucent.
6. Add to the cous cous with all the other ingredients – mint, coriander, lemon juice and zest, harissa paste, turmeric, cinnamon, apricots and sultanas.
7. Mix with a fork until fluffy and well combined.

English lamb:

1. Season the lamb with salt and pepper.
2. Seal meat by browning in a hot frying pan for a minute on each side.
3. Finish off in the oven at 180ºC for 10 minutes (to cook medium).
4. Remove from the oven and leave to rest for 10 minutes, so juices can be reabsorbed.

To serve:

Carve the lamb and serve on top of the cous cous with pan juices or gravy.

View the article here by Lesley Draper.