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restaurants

#RestaurantWeek Recipe – Moroccan Lamb with Spiced Cous Cous

Another delicious #RestaurantWeek special. Aaron Craig's Moroccan Lamb with Spiced Cous Cous, Chicken Peas and Confit Tomatoes.

Easier than it sounds and so delicious! Try out Aaron Craig's recipe for Moroccan Lamb with Spiced Cous Cous, Chicken Peas and Confit Tomatoes – yum! This recipe makes enough four people, so through a dinner party and enjoy…

For the marinade

  • 1 tsp coriander seeds, roasted
  • 1 tsp cumin seeds, roasted
  • 1 large pinch of saffron
  • 1 tsp black peppercorns
  • 1 tsp juniper berries
  • 2 tbsp orange zest
  • 1 tbsp lemon zest
  • 1/2 tbsp rosemary
  • 50g garlic
  • 1 tbsp coriander stalks
  • 150ml olive oil

For the harissa-spiced couscous

  • 120ml tomato juice
  • 120ml chicken stock
  • 160g couscous
  • 1 tbsp olive oil
  • 1 tbsp diced courgettes
  • 40g harissa
  • 1 tbsp chopped coriander

 

For the chickpea salsa

  • 240g cooked chickpeas, peeled
  • 1 tsp finely diced red chillies
  • 1/2 cloves garlic, finely sliced
  • Small bunch coriander, finely sliced
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • Pinch of sugar

For the lamb

  • 2 x 240g lamb rump steaks
  • 75ml olive oil
  • 125ml white wine

Method

For the Marinade

  • Put all of the ingredients in a food processor and blend to a smooth paste, scraping the sides of the bowl as you go.
  • To marinate the lamb rump steaks, rub enough of the paste to cover the meat and allow to marinate in the refrigerator for at least 24 hours.

For the Confit Tomatoes

  • Preheat the oven to 60C/140F.
  • In small batches, blanch the tomatoes in boiling salted water for 10 seconds and refresh in a bowl of iced water.
  • Remove the skins and arrange evenly on a non-stick baking tray. Drizzle with the olive oil, season with salt and pepper and put in the oven overnight, or until the tomatoes have reduced in volume by half.
  • Allow to cool.

For the Chickpea Salsa

  • Mix all of the ingredients together in a bowl and season to taste with salt and pepper.

For the Cous Cous

  • In a saucepan, bring the tomato juice and chicken stock to the boil and season to taste with salt and pepper.
  • Place the couscous in a large bowl and pour over the boiling stock. Quickly cover with cling film and leave to steam for 2-3 minutes. Stir the couscous with a fork to separate the individual grains, then cover again and leave for a further 4 minutes until all the liquid has been absorbed. Fluff up the couscous with a fork.
  • Heat the oil in a frying pan and lightly fry the courgette for 2-3 minutes until tender. Transfer to a plate to cool.
  • Stir the courgette into the couscous, along with the harissa and coriander. Season to taste with salt and pepper.

For the Lamb

  • Heat oil in an ovenproof frying pan and fry the lamb on both sides for 2-3 minutes on each side until the meat is caramelised evenly. Put into the oven and cook for 8-9 minutes (for medium rare), or until cooked to your liking, turning twice during cooking.
  • Remove from the oven and place on plates to rest for 10 minutes. Thickly slice just before serving.
  • Discard the excess oil and return the pan to the heat. Deglaze the pan with white wine and cook over a high heat until the liquid has reduced enough to make a sauce.
  • To serve, pile the couscous onto plates and arrange the lamb slices on top. Spoon the chickpea salsa and confit tomatoes around the sides and drizzle with the white wine sauce.

This special #RestaurantWeek recipe was created by Aaron Craig, New Hall Executive Chef at Rockliffe Hall. For information about dining at Rockliffe Hall please phone our enquiries team on 01325 729999 or email enquiries@rockliffehall.com.