Spiced Lamb Rump with Pepperberry & Cherry Flavour Pearls

Roast Lamb with a twist! Our Spiced Lamb Rump with Pepperberry & Cherry Flavour Pearls is chock full of flavour. We rubbed the Lamb Rump with some delicious Ras el Hanout spice mix before roasting it. Our Pepperberry & Cherry Flavour Pearls add a delightful sweet/savoury burst with every bite. Served with some Baba Ganoush, tasty Cous Cous and Rocket leaves. You can have the Cous Cous ready ahead of time to just re-heat and serve when the Lamb is sliced so no fussing at the last minute. As a vegetarian alternative a nice thick piece of Sweet Potato would be delightful.

What you’ll need

• Lamb Rump – fat cap on (you may need to ask your butcher for this)
• Ras el Hanout (or favourite Moroccan spice mix)
• Olive Oil
• Salt & Pepper
• Baba Ganoush (we just bought a nice one from the deli)
• Cous Cous
• Parley – wash and chop
• Coriander – wash and chop
• Rocket or other leafy green
• Meat thermometer if you have one
• Pepperberry & Cherry Flavour Pearls

To do

Set your oven to 180c. I like a bit of fat on the Lamb but please give it a little trim if it is too thick. It wont be nice to eat if there’s too much. Rub the Lamb generously with the Ras el Hanout spice, adding a little oil makes it easier to coat. Let the Lamb come to room temp while the oven is heating up.

While we wait lets get the Cous Cous started. 1 cup of dry Cous Cous should make around 2 cups cooked. Allow 1/2 cup cooked per person. Just follow the instructions on the packet for the basic method and we’ll add more goodies next. 

*for a lean alternative you could marinate and grill Lamb loin or fillets and serve the same way. Lamb cutlets would be a quick option too*

Next

We’re going to seal the Lamb before roasting it. It will get a better colour and flavour that way. Pop a pan on the stove to get nice and hot. Season the Lamb with some Salt and Pepper before placing it fat side down in the pan. Cook it until it gets a nice dark colour. Flip it over and pop it in the oven (yes in a roasting dish if your pan can’t go in the oven). It will need perhaps 10 minutes depending on the size. I like it medium and cooked mine to an internal temperature of 65 – 70c. Cover it with a little foil when it comes out of the oven and allow it to rest for a good 10 minutes in a warm place.

While the Lamb is roasting lets flavour up the Cous Cous. Add Salt and Pepper as well as a generous sprinkle of the Ras el Hanout spice. (a little Cumin and Coriander powder is a good alternative if you don’t have Ras el Hanout handy). Next add in a generous amount of freshly washed and chopped Parsley and Coriander (Mint is nice too if you have some). Some chopped Pistachios and Currants or chopped dried Apricots can be a nice addition if you have them too. 

To serve

Warm up your Cous Cous in the microwave. Dress the Rocket leaves with either a dash of Olive Oil and S & P or your favourite dressing. Grab the Baba Ganoush from the fridge. Using a sharp knife (serrated knives are great to slice meat) slice the cooked and rested Lamb into nice slices. 

Start with a good spoonful of Baba Ganoush and Cous Cous on each plate then add your dressed Rocket. Lastly add a few nice slices of Lamb and finish with a generous spoonful of Pepperberry & Cherry Flavour Pearls.

**Take a peek at our other flavours, just click  HERE  There are plenty of others to choose from.