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Photo of Sumac lamb with red cabbage and orange salad by WW

Sumac lamb with red cabbage and orange salad

Total Time
35 min
15 min
15 min
Sumac is a purple coloured spice common in Mediterranean and Middle-Eastern cuisine. Its tangy lemony flavour makes it perfect with lamb, chicken, seafood or lentils


Lamb leg steak, raw

480 g, (buy 4x150g), fat trimmed

Ground sumac

1 tbs

Red cabbage

3 cup(s), (240g), shredded

Balsamic vinegar

2 tbs

Canned butter beans, rinsed and drained

1 400g can

Dry couscous

¾ cup(s), (150g)


2 medium

Olive oil

1 tbs


1 tsp


½ clove(s), crushed

Baby spinach

150 g

Red onion

½ medium, thinly sliced

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Jazz up the couscous and use hot chicken stock instead of water for absorption – the grains soak up all the extra flavour.