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Zatar Roasted Lamb Rump with Almond Tabbouleh, Broad Beans and a Warm Fetta Dressing
4 lamb rumps- trimmed of fat and sinew
50ml vegetable oil
30g of zatar
60g blanched almonds-roasted and roughly chopped
60g mohgrahieb (Israeli couscous)
2 roma tomatoes, cut into a large dice
1⁄4 Spanish onion, finely diced
1 bunch of Continental parsley, leaves only, roughly chopped
100g peeled broad beans, blanched
150g marinated fetta
50ml red wine vinegar
200ml extra virgin olive oil
1 teaspoon Dijon mustard
A pinch of sugar
Sea salt and freshly ground pepper
1. Cook the couscous in boiling, salted water for around 15 minutes, drain, toss with 50ml of extra virgin olive oil, salt and pepper and allow to cool.
2. Season the rumps then rub the zatar onto the rumps. Heat the vegetable oil in a pan until hot, seal the rumps on both sides then roast in a 200°C oven for around 10 minutes, turning once. Allow the rumps to rest in a warm place for around 10 minutes then briefly re-heat in the oven to serve.
3. Mix the almonds, tomato, parsley, onion and couscous together gently with salt and pepper.
4. Mix the remaining extra virgin olive oil, vinegar, sugar and mustard together well to make the dressing.
5. Mix a third of the dressing with the salad and place in the centre of four hot plates, slice the rumps across the grain and place gently onto the salad.
6. Gently warm the remainder of the dressing in a pot with the broad beans. Remove from the heat, add the crumbled fetta to the dressing and scatter the dressing, fetta and beans carefully over the dish. Serve immediately.
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