Lamb mini rump pot roast with orange and herb couscous recipe | Australian Lamb - Recipes, Cooking T
Looking for a delicious and healthy Lamb mini rump pot roast with orange and herb couscous recipe? Find out all the ingredients, cooking time, techniques and tips on how to perfectly cook your...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.australianlamb.com.au.
Ingredients
- 4 x 300g lamb mini rumps, fat trimmed
- 80ml (1/3 cup) olive oil
- 1 large red onion, thinly sliced
- 2 cloves garlic, bruised
- 2 cinnamon quills
- 3 star anise
- 5 sprigs thyme
- 2 bay leaves
- 85g (½ cup) seeded prunes
- 125ml (½ cup) white wine
- 500ml (2 cups) good quality beef stock, plus 2 tbsp extra stock
- 1 tbsp corn flour
- 200g (1 cup) instant couscous
- 250ml (1 cup) vegetable or chicken stock
- 2 oranges, zested, peeled, cut into thin wedges
- 2 tbsp finely chopped flat-leaf parsley
- 2 tbsp finely chopped mint
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