Lamb Rump Pot Roast With Orange And Herb Couscous - Local Food Market Co

Ingredients

• 4 x 300 gram Lamb mini rumps fat trimmed
• 80 millilitre Olive oil 1/3 cup
• 1 large Red onion thinly sliced
• 2 clove Garlic bruised
• 2 Cinnamon quills
• 3 Star anise
• 5 sprig Thyme
• 2 Bay leaves
• 85 gram Seeded prunes ½ cup
• 125 millilitre white wine ½ cup
• 500 millilitre Good-quality beef stock 2 cups, plus 2 tbsp extra stock
• 1 tablespoon Corn flour
• 200 gram Instant couscous 1 cup
• 250 millilitre Vegetable or chicken stock 1 cup
• 2 Orange zested, peeled, cut into thin wedges
• 2 tablespoon Flat-leaf parsley finely chopped
• 2 tablespoon Mint finely chopped