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Garlic lamb with hazelnut and lemon couscous
Garlic lamb with hazelnut and lemon couscous
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Quick and easy 30-minute roast lamb for four.
Ingredients:
  • 150g (1/2 cup) Greek-style natural yoghurt
  • 3 garlic cloves, crushed
  • 125.00 ml chopped fresh mint
  • 2 (about 300g each) lamb rounds (rumps)
  • 185ml (3/4 cup) chicken style liquid stock
  • 18.20 gm olive oil
  • 190g (1 cup) couscous
  • 42.00 gm fresh lemon juice
  • 20.00 ml finely grated lemon rind
  • 82.50 ml chopped fresh continental parsley
  • 75g (1/2 cup) dry-roasted hazelnuts, coarsely chopped
  • 150g green round beans, trimmed
  • Greek-style natural yoghurt, extra, to serve
Instructions:
  • 1. Preheat oven to 220°C and line a baking tray with non-stick baking paper. 2. In a bowl, mix yoghurt, garlic, and half of the mint. Season with salt and pepper. 3. Place lamb on the baking tray and coat with the yoghurt mixture. 4. Bake for 25 minutes for medium doneness or until cooked to your preference. 5. Sprinkle with the remaining mint before thickly slicing.
  • First, bring the flavorful stock and oil to a boil in a saucepan. Next, combine the couscous and lemon juice in a heatproof bowl, then pour in the hot stock mixture. Cover and let it sit for 3-5 minutes until the liquid is absorbed. Fluff the couscous with a fork and mix in the lemon rind, fresh parsley, and crunchy hazelnuts.
  • Blanch the beans in boiling water for 1 minute until vibrant green and al dente. Drain. Serve as a side with the lamb, couscous mixture, and a dollop of extra yogurt on the side.

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