GARLICKY LAMB WITH PEPPERS & COUSCOUS
Quick, impressive and bursting with Mediterranean flavour
Provided by Sara Buenfeld
Categories Main course, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Put the kettle on to boil and tip both packets of couscous into a heatproof bowl. Melt the garlic butter in a frying pan over a medium heat with a tablespoon of the oil. Add the lamb steaks and fry for 4 minutes on each side. Pour 400ml/14fl oz boiling water over the couscous, stir in the remaining oil and set aside to absorb.
- Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add and continue cooking until the lamb is cooked. Squeeze in the lemon juice, season.
- Toss the almonds into the couscous and spoon on to serving plates. Top with the lamb, peppers, olives and juices, and serve.
Nutrition Facts : Calories 689 calories, Fat 48 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.38 milligram of sodium
LAMB STEAKS WITH GIANT COUSCOUS
Try our simple lamb steaks with giant couscous. This quick and easy everyday recipe is super fresh and filling, a great evening meal for two
Provided by Amanda James
Time 45m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat 2 tbsp of olive oil in a frying pan, add the couscous and fry until golden.
- Stir in the garlic and cook for a minute, then add half the chicken stock and stir until absorbed.
- Keep adding more stock, stirring, until the couscous is tender (you might not need it all).
- Add the courgette and cook for a few minutes, then stir in the mint and a squeeze of lemon.
- Oil the lamb steaks and season well.
- Heat a griddle or frying pan to medium-hot, sear the steaks for 3-4 minutes each side then rest for 5 minutes.
- Slice and serve with the couscous.
Nutrition Facts : Calories 620 calories, Fat 28.5 grams fat, SaturatedFat 8.7 grams saturated fat, Carbohydrate 39.7 grams carbohydrates, Sugar 2.7 grams sugar, Fiber 4.1 grams fiber, Protein 49.3 grams protein, Sodium 0.8 milligram of sodium
LAMB CHOPS WITH FRUITY COUSCOUS & MINT
This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends
Provided by Jennifer Joyce
Time 16m
Number Of Ingredients 10
Steps:
- Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
- To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
- Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.
Nutrition Facts : Calories 635 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 23 grams sugar, Protein 35 grams protein, Sodium 0.23 milligram of sodium
ONE-PAN LAMB & COUSCOUS
Whip up a deliciously flavoursome lamb dish in one pot and within half an hour
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
- Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.
Nutrition Facts : Calories 610 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 1.15 milligram of sodium
SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
- Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
- Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
- Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.
- Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.
ROAD TO MOROCCO LAMB WITH PINE NUT COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place lamb in a food storage bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.
- Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra-virgin olive oil, 3 turns of the pan, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings.
- During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.
- Serve lamb over couscous in shallow dishes and garnish with chopped scallions.
LAMB STEAKS WITH FOUR PEPPERS AND NUTTY COUSCOUS
Brighten up your lamb with four kinds of peppers--it's ravishing and radiant!
Provided by Allrecipes
Categories Pasta by Shape
Yield 4
Number Of Ingredients 16
Steps:
- Pat the steaks dry, season with salt and pepper on both sides and let stand for about 10 minutes.
- In a medium skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat until very hot. Add the fresh peppers and garlic, season with salt and pepper and cook, tossing often, until the peppers begin to brown, about 10 minutes. Remove from the heat, cover and keep warm.
- On a large nonstick griddle, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat until smoking hot. Add the steaks and cook for 3 to 4 minutes on each side for medium-rare and for 5 minutes on each side for medium. Let rest.
- In a small saucepan, bring the chicken broth, butter and cinnamon to a boil. Add the couscous and cover the pan. Turn off the heat, let stand for 5 minutes, then fluff with a fork and stir in the nuts.
- Add the Peppadew peppers and pickled yellow peppers to the sauteed peppers, warm briefly and mix in the parsley and mint. Serve the peppers on top of the steaks with the couscous alongside.
Nutrition Facts : Calories 828.1 calories, Carbohydrate 73.1 g, Cholesterol 107.7 mg, Fat 41.6 g, Fiber 8.1 g, Protein 38.3 g, SaturatedFat 12.9 g, Sodium 348.6 mg, Sugar 10.9 g
LAMB STEAKS WITH FOUR PEPPERS AND NUTTY COUSCOUS
Steps:
- 1. Pat the steaks dry, season with salt and pepper on both sides and let stand for about 10 minutes.
- 2. In a medium skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat until very hot. Add the peppers and garlic, season with salt and pepper and cook, tossing often, until the peppers begin to brown, about 10 minutes. Remove from the heat, cover and keep warm.
- 3. On a large nonstick griddle, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat until smoking hot. Add the steaks and cook for 3 to 4 minutes on each side for medium-rare and for 5 minutes on each side for medium. Let rest.
- 4. In a small saucepan, bring the chicken broth, butter and cinnamon to a boil. Add the couscous and cover the pan. Turn off the heat, let stand for 5 minutes, then fluff with a fork and stir in the nuts.
- 5. Add the Peppadew peppers and pickled yellow peppers to the sauteed peppers, warm briefly and mix in the parsley and mint. Serve the peppers on top of the steaks with the couscous alongside.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "lamb steaks with four peppers and nutty couscous food"
FALL IN LOVE WITH GREEK COUSCOUS WITH LAMB | NERD CHEFS
From nerdchefs.com
MAKE IT SCOTCH | LAMB STEAK WITH SPICY COUSCOUS
From makeitscotch.com
LAMB STEAKS WITH BEETROOT AND FIG ISRAELI COUSCOUS
From healthyfood.com
SPICED LAMB CHOPS WITH VEGETABLE COUSCOUS | RICARDO
From ricardocuisine.com
LAMB STEAKS WITH LEMON PEPPER - RECIPES
From recipes.co.nz
LAMB STEAKS WITH FOUR PEPPERS AND NUTTY COUSCOUS - LUNCH …
From fooddiez.com
LAMB STEAKS WITH FOUR PEPPERS AND NUTTY COUSCOUS - RECIPES LIST
From recipes-list.com
LAMB CHOPS WITH COUSCOUS | MCCORMICK
From mccormick.com
QMEE RECIPES: QUICK & EASY! GARLIC LAMB WITH PEPPERS & COUSCOUS
From qmee.com
ROSEMARY GARLIC LAMB STEAKS WITH COUSCOUS - FOOD.COM
From food.com
SPICED LAMB STEAKS WITH A WARM MOROCCAN COUSCOUS SALAD
From en.petitchef.com
LAMB STEAKS WITH FOUR PEPPERS AND NUTTY COUSCOUS
From lutonilola.net
NADIA LIM'S POLENTA-CRUSTED LAMB LEG STEAK WITH VEGE COUSCOUS
From stuff.co.nz
BALSAMIC LAMB STEAKS WITH SPINACH COUSCOUS - EASY LAMB RECIPES
From womansday.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love