Minted Lamb With Pea Couscous

March 28, 2009 · Posted in Cooking Recipes · Comment 

Minted Lamb With Pea Couscous

  • · You can also use frozen broad beans in couscous. Peel off the outer skin before adding.

Serves 4

Preparation: 20 minutes

Cooking: 10 minutes

Ingredients:

  • · 8 x 150g lamb loin chops
  • · 1/3 cup mint jelly
  • · 1 1/3 cups couscous
  • · 1 cup frozen peas, thawed
  • · 1 1/3 cups boiling chicken stock
  • · 1 clove garlic, crushed
  • · 1 small carrot, coarsely grated
  • · 120g fresh ricotta, crumbled
  • · 1/3 cup chopped flat-leaf parsley
  • · Lemon wedges, to serve

Method:

  1. Preheat a char-grill or barbecue on moderately high. Place lamb and jelly in a large bowl; turn to coat. Grill lamb, brushing with jelly, for 2-3 minutes each side for medium or until cooked to your liking. Transfer lamb to a plate. Cover with foil; rest for 5 minutes.
  2. Meanwhile, place couscous and peas in a large heatproof bowl; stir in stock. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Add garlic, onion, carrot, ricotta and parsley. Season with salt; stir to combine.
  3. Spoon couscous onto plates; top with lamb. Serve with lemon wedges.

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