Lamb Rump Pot Roast With Orange And Herb Couscous
Lamb rump pot roast with orange and herb couscous. Perfect for autumn, spring, and winter. Tender meat cooked slowly with onions, spices, and prunes; served with aromatic couscous. Cooking time: 2...
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Ingredients
- 4 x 300 gram Lamb mini rumps fat trimmed
- 80 millilitres Olive oil 1/3 cup
- 1 large Red onion thinly sliced
- 2 cloves Garlic bruised
- 2 Cinnamon quills
- 3 Star anise
- 5 sprigs Thyme
- 2 Bay leaves
- 85 grams Seeded prunes ½ cup
- 125 millilitres white wine ½ cup
- 500 millilitres Good-quality beef stock 2 cups, plus 2 tbsp extra stock
- 1 tablespoon Corn flour
- 200 grams Instant couscous 1 cup
- 250 millilitres Vegetable or chicken stock 1 cup
- 2 Orange zested, peeled, cut into thin wedges
- 2 tablespoons Flat-leaf parsley finely chopped
- 2 tablespoons Mint finely chopped
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