Marinated lamb served with a herby cous cous Recipe
Succulent pieces of lamb marinated in a combination of spices to give an Oriental flavour to this dish, served with a herby cous cous.
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30mins
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0mn
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0mn
- Trimmed leg(s) of lamb : 2 kg
- Curry powder : 2 g
- Chinese 5 spices : 2 g
- Ground ginger : 2 g
- Cumin seed(s) : 3 g
- Pickled lemon(s) : 1 whole
- Olive oil : 10 ml
- Couscous : 300 g
- Water : 35 ml
- Fresh coriander : 0.25 bunch
- Flat leaf parsley : 0.5 bunch
- Rocket : 100 g
- Peanut oil : 2 ml
- Fine salt : 6 pinch(es)
- Freshly ground black pepper : 6 Turn
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ETAPE 1
Trim any fat from the lamb and cut into 50g chunks. Marinate the lamb pieces in the spices, olive oil and the diced preserved lemon.
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ETAPE 2
Roughly chop the fresh herbs and the rocket. Bring the water to the boil with a pinch of salt. Once boiling, add the chopped herbs and rocket.
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ETAPE 3
Blend so that you have a green liquid and then pour over the cous cous. Cover with cling film. After 5 minutes, add the peanut oil and break the cous cous up with a fork to get rid of any lumps. Set aside.
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ETAPE 4
Heat a frying pan or work to hot and add a drizzle of olive oil. Add the lamb to the pan and cook - turning frequently to ensure that it is coked on all sides. Season with salt and pepper.
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ETAPE 5
Serve the lamb on a bed of herby cous cous.
«A perfect dish for barbeque season - adapt this recipe to make kebabs, leaving a little space between each piece of lamb to ensure it cooks right through.»
