Not very often I come across fresh lamb chumps as I call them, but on some restaurant menus often named as lamb roast beef. A very juicy piece of meat. Lamb chumps refer to the cut of the lamb carcass just next to the leg region. They are tasty, cheap and easy enough to cook.
Last week when shopping at budget chain, Lidle – I found fresh New Zealand lamb chumps in a pack of 4. So I knew that Sunday dinner was going to be a real treat. Yesterday I had a chance to dig out my old favorite recipe. I just love couscous … it’s so versatile, use it with fish, chicken, lamb and for salads.
The recipe I found online many years ago while living in UK – altered it and made it to MINE!!! When you open that jar after shaken the 7 spices …. You’re automatically transferred to Morocco; a magical aroma.
Maroccan style lamb roastbeef on fruity couscous – serve 4 (45 min in total)
4 pc lamb roast beef (chumps) 4x200gr
1 tbsp grill seasoning
2 tsp turmeric
2 tsp ground cumin
1 1/2 tsp dried coriander
1 tsp paprika
1/2 tsp cinnamon
1/4 tsp ground cloves
300ml/1 1/4 cups whole grain couscous
600ml/2 1/2 cups chicken stock
3 cloves garlic, chopped
12 dates roughly chopped
2 tbsp butter
3 tbsp pine nuts, a generous palm full
2 med red onion, finely chopped
Preheat the oven 100C/200F
Place lamb in a food storage bag. Combine the 7 spices in a small jar with lid and shake well until properly mixed. Sprinkle into the bag and seal bag. Shake and evenly coats the lamb pieces in the spices.
Then start with the couscous – bring the chicken stock to boil, add couscous and when boiling – bring down the heat and let the couscous smimmer under the lid on low heat for about 20 min until all the stock has been absorbed.
Heat a frying pan over medium-high to high heat, add extra-virgin olive oil, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Put into the oven while finishing the couscous, which will take about 15 min.
Add into the frying pan with the meat jus the pine kennels, date, garlic and red onion. Fry until the pine kennels has become golden. Only take about a 1 minute – if the pan is a bit dry add some olive oil.
Take the couscous from the heat add the butter and let rest for about 5 min keep, lid on and then stir the couscous fluffy with a fork and stir in the pine kennel/date/onion mix.
If there is any jus from the lamb after its short time in oven, pour it over the sliced lamb chumps when being plated.
Use semi deep plates that has been preheated – base the plate with a good spoon of couscous – put the sliced roast-beef and top off with tzatziki. I had some left over sauce vert and tzatziki, so I mixed them together and it came out really tasty.
I must admit that I slightly under cooked the chump – I would have liked to have it more medium – I got it medium rare ….. okay, as you know even the sun has spots. *laughing
“A handful of couscous is better
than Mecca and all its dust.”