Braised Moroccan Lamb Rump with CousCous & mint yogurt

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Meal course
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1 each
Moroccan spice mix
4 each
Lamb Rump
1 cut into wedges
Spanish Onion
12 whole
Cherry tomatoes
4 table spoon
Moroccan spice mix
6 cut into quarters
Chat potatoes
2 cut into wedges
4 crushed
Garlic Cloves
1 peeled and stripped
Red capsicum
3 grated
Ripped tomatoes
1 drained, washed, cooked
10 finely chopped
Mint leaves
1 cup
Labini yoghurt
250 gram
1 splash
Olive oil
Braised Moroccan Lamb Rump with CousCous & mint yogurt

The recipe for Moroccan Spice Mix can be found by clicking here


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  1. Preheat the oven on the roast function at 180 degrees C or steam oven at 40% steam 180c oven.
  2. Season the lamb rumps with Moroccan spice heat frying pan on induction level 8 till hot, touch of olive oil seal lamb on all side and place in to deep baking dish
  3. Add into baking dish chickpeas Spanish onion chat potatoes lemon garlic capsicum grated tomatoes and the rest of the Moroccan spice cook in the oven with a cover for 30 min
  4. Mix yogurt and mint together leave in the fridge
  5. Take cover of the lamb place in cherry tomatoes and leave in for a further 7 mins
  6. Place cous cous in a stainless steel bowl add boiling water until cous cous is just cover wrap with glad wrap
  7. To serve slice lamb on the plate the vegetables over the top and serve with a tower of cous cous on the side

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