Serves:

4

Description:

A tasty dish with Middle Eastern flavours. Great for Winter and Spring.

Ingredients:

• 1 1/2 cups Australian natural yogurt
• 3 teaspoons Moroccan spice mix (eg. Ras el hanout)
• 1 clove garlic, crushed
• salt and freshly ground black pepper
• 600g (approx 8) lamb fillets, trimmed
• 400g pumpkin cut into 2cm dice
• 2 teaspoons olive oil
• 1/2 teaspoon chilli flakes
• 1 1/2 cups boiling water
• 1 cup couscous
• 1/4 cup currants
• 1/2 cup flaked almonds, toasted
• 1/2 cup coriander leaves, plus extra for serving

Method:

1. Combine yogurt, 2 teaspoons spice blend, garlic, salt and pepper in a bowl. Toss lamb fillets in 1/2 cup of the yogurt mixture and refrigerate the remaining yogurt for serving.
2. Toss together the diced pumpkin, oil, remaining spice mix, chilli flakes and seasonings, roast on a baking paper lined tray at 180°C for 20 minutes, or until tender.
3. Pour boiling water over couscous and currants, cover and stand for 5 minutes. Stir in the roasted pumpkin, almonds, coriander and seasonings.
4. Grill lamb fillets on a hot pre-heated grill plate for approximately 2 minutes on each side or until done to your liking, rest for 5 minutes before slicing in half diagonally.
5. To serve, divide couscous between serving plates, top with lamb fillets, drizzle generously with reserved yogurt and finish with extra coriander leaves.

Recipe by: Dairy Australia Test Kitchen

Website: www.dairy.com.au