Sumac lamb with red cabbage and orange salad
Lean lamb leg steak
480 g, (buy 4x150g), fat trimmed
3 cup(s), (240g), shredded
Canned butter beans, rinsed and drained
1 400g can
¾ cup(s), (150g)
½ clove(s), crushed
Baby spinach leaves
½ medium, thinly sliced
1 x 3 second spray(s)
- Heat a large non-stick frying pan over high heat. Lightly spray the lamb with oil and sprinkle with sumac. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
- Reheat the pan over high heat. Add the cabbage, balsamic vinegar and ¼ cup (60ml) water and cook, stirring, for 2-3 minutes or until the cabbage is tender. Add the beans and cook for 2 minutes or until heated through.
- Meanwhile, place the couscous in a medium heatproof bowl. Add ¾ cup (180ml) boiling water. Stir. Cover and stand for 3-5 minutes or until the liquid has absorbed. Separate the grains with a fork.
- Cut the oranges into segments over a large bowl to catch the juice. Add the oil, honey and garlic to the bowl and stir to combine. Add the baby spinach, onion, orange segments and orange juice mixture to the couscous and toss to combine. Serve with the lamb.