Fillet of lamb with minted couscous
prep: 20 minutes
cook: 20 minutes
serving: 4
Nutrition Facts
each serving
KCal
383
Carbs
40.4g
fiber
4g
Protein
29.6g
Fat
10.6g
Saturates
4.1g
Sugars
8.2g
Salt
0.22g
Fruit/Veg Portion
1
Ingredients
all 11 types- 450g lean lamb fillet
- freshly ground black pepper
- 2 tbsp redcurrant jelly
- 400ml vegetable stock (use gluten-free vegetable stock to make this recipe gluten-free)
- 2 tsp ground coriander
- 2 tsp ground cumin
- 175g couscous (use quinoa to make this recipe gluten-free)
- 1 tbsp chopped fresh mint
- 4 tomatoes, chopped
- 2 tbsp parsley, chopped
- juice and zest 1 lemon
Directions
6 steps in totalStep 1
Place the lamb on a baking tray and season with black pepper.
Step 2
Heat the redcurrant jelly and pour over the lamb. Use a pastry bush to spread the jelly all over.
Step 3
Cook the lamb under a hot grill for 10-15 minutes. Remove from the grill, cover with foil and allow to rest for 5 minutes.
Step 4
Meanwhile, bring the vegetable stock to the boil and add the spices. Add the couscous, remove from the heat and cover with a lid. Leave to steam for 1 minute then fluff up the grains with a fork.
Step 5
Stir in the chopped mint tomatoes, parsley, lemon juice and zest and pile onto serving plates.
Step 6
Carve the lamb into thin slices and arrange on top of the couscous.
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