Meat & Livestock Australia have created this delicious recipe, perfect for sharing with friends and family this Christmas.


  • 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

  • Orange and Herb Couscous

  • 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


  • 1.

    Heat oil in a large heavy-based ovenproof saucepan over high heat. Add lamb and cook, turning frequently, for 7 minutes or until browned all over. Transfer lamb to a plate and drain of any oil from pan. Return pan to heat.

  • 2.

    Preheat oven to 180ºC. Add remaining oil to pan with onion, garlic, spices and herbs. Cook, stirring occasionally, for 5 minutes or until onions have softened. Stir in wine, scraping the bottom of the pan to dislodge any caramelised meat. When wine has reduced by half stir in prunes, return lamb to pan and pour over stock. Bring stock to the boil, cover loosely with foil and roast, turning occasionally, for 2½ hours or until lamb is tender.

  • 3.

    Meanwhile, to make orange and herb couscous, place couscous in a large heat proof bowl, bring stock to the boil and stir into couscous. Cover and stand for 10 minutes. Using a fork, gradually loosen couscous then stir in remaining ingredients. Season to taste.

  • 4.

    When lamb is ready, remove lamb from pan and place on a plate loosely covered with foil for 10 minutes before carving to serve.

  • 5.

    Leave braising liquid on heat and increase heat to medium. Skim off any fat that comes to the surface. Place extra stock and flour in a small bowl and stir until combined. Stir flour mixture into braising liquid and simmer for 5 minutes or until thickened. Season to taste.

  • 6.

    To serve, divide couscous among four plates, top with carved lamb and spoon over sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2528kj
  • Fat Total 228g
  • Saturated Fat 109g
  • Protein 32g
  • Carbohydrate 81g
  • Sugar 11g
  • Sodium 383mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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