Lamb With Couscous And Minted Fruit Chutney Food
MOROCCAN LAMB WITH COUSCOUS
This is a really simple recipe to make it can be on the table in 30 Min's not including the marinating time. The marinade is easy to make and something you can do the night before or before work and it is ready to go when you walk through the door. I love couscous and I think it pairs very well with this dish. I use quick cooking couscous which comes in sachets of 100g each to serve 1-2 people depending on whether making as is or serving as an accompaniment like I did. The brand I buy only takes 2 Min's to cook and you place the sachet in boiling water, so when you get to the part where you add stock and hot mango chutney to the water, please note that this is just to flavour couscous and not to be mixed with it.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 35m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Prep time does not include marinating time.
- Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
- Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
- Couscous.
- In a small fry pan heat a little olive oil and cook peppers until tender.
- Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.
- Add peppers, lemon juice, coriander and currants stir gently to combine.
- Yogurt.
- Combine yogurt with coriander, stir and serve drizzled over lamb.
- To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.
Nutrition Facts : Calories 918.8, Fat 58.1, SaturatedFat 25.8, Cholesterol 161.1, Sodium 175.6, Carbohydrate 54, Fiber 6.1, Sugar 7.1, Protein 44.3
SPICY LAMB WITH WARM COUSCOUS
A spicy lamb and couscous meal in just 15 minutes
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 mins, until all the stock has been absorbed.
- Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
- Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.
Nutrition Facts : Calories 479 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium
LAMB WITH COUSCOUS AND MINTED FRUIT CHUTNEY
Steps:
- Mix oil, garlic and rosemary in 8x8x2-inch glass baking dish. Add lamb; turn to coat. Cover; refrigerate at least 2 hours and up to 4 hours, turning occasionally.
- Mix water, cherries, apricots and cranberries in heavy medium saucepan. Bring to boil. Reduce heat and simmer until water is absorbed and fruits are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in mint and vinegar. Season to taste with salt and pepper. Cool chutney slightly.
- Prepare couscous according to package instructions.
- Preheat broiler. Season lamb with salt and pepper. Transfer lamb to broiler pan. Broil to desired doneness, about 6 minutes per side for medium-rare.
- Transfer lamb to plates. Top with chutney. Spoon couscous alongside.
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
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