Wexford lamb is exceptional in quality and taste due to the lush pasture land. In September, the price can be more reasonable for the best cuts and it still tastes like spring lamb. Autumn herbs like sage, rosemary and thyme are the best marriage with lamb and add great flavours to this sweet meat. The couscous is super mixed with any roasted vegetable or pulses and gets you using all those lovely autumn squash and courgettes
- 200g red onion, diced
- 200g courgettes, diced
- 200g squash, peeled and diced
- 1 garlic clove, sliced
- 4x250g lamb rump
- 700ml chicken stock
- 2 lemons, juice only
- 2 teaspoons turmeric power or finely chopped fresh root
- 500g giant couscous
- 250g chickpeas, cooked
- 200g peas, fresh
- 1 orange, zest only
- 250g good quality creamy Feta cheese
- 5 tablespoons tomato salsa
- Mixed fresh herbs, chopped
- 50g thyme, marjoram, oregano
- 2 punnets cherry tomatoes
- 1 bunch scallions
- 1 pinch salt
- 1 pinch cracked black pepper
- 100ml extra virgin olive oil
- 50g flat-leaf parsley and mint
1 Preheat your oven to 180ºC/gas mark 4. Make up your tomato salsa simple by quartering the cherry tomatoes, slicing the scallions and combining with the rest of the ingredients.
2 Lightly sweat off the onion, courgette, squash and garlic. Set to one side.
3 Score the fat on the lamb rump and season. Seal in a hot frying pan for 2-3 minutes. Roast in a moderate oven at 170ºC/gas mark 3 for 14 minutes. Rest for five minutes in a warm area before carving.
4 While the lamb is in the oven, heat your chicken stock and add lemon juice and turmeric. Put the couscous into a large bowl, pour in the stock to cover the top of the couscous. Wrap the bowl in clingfilm and leave for about eight minutes until fluffy and the liquid has been absorbed.
5 Then add the fresh peas, chickpeas, squash and courgettes. Finally, add the chopped herbs. Use a fork to mix through and to avoid sticking.
6 Place the couscous into your serving dish, carve the lamb and place on top, pour over the lamb juices from the pan. To finish, crumble the creamy feta, shredded mint and the tomato salsa over the entire dish.
Tip: Add dukka spice mix, za’atar or harissa paste to the skin of the meat or couscous for a more intense Middle Eastern flavour.
Photography credit: Harry Weir, assisted by Brian Clarke
Recipe credit: The Duck at Marlfield House