adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb and asparagus toss with Couscous
Lamb and asparagus toss with Couscous
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a delicious and nutritious meal in minutes after work!
Ingredients:
  • 1 bunch fresh asparagus, ends trimmed
  • 1 green shallot
  • 3 semi-dried tomato halves
  • 125mls (1/2 cup) chicken style liquid stock
  • 50g (1/4 cup) couscous
  • Salt & ground black pepper, to taste
  • 1 (about 120g) lamb fillet
  • 13.80 gm olive oil
  • 1 small garlic clove, crushed
  • 20.00 ml Balsamic vinegar
Instructions:
  • Cut the asparagus into 5cm diagonal lengths, slice the green shallot into 2cm diagonal lengths, and cut the semi-dried tomato halves into thick lengthwise strips.
  • Boil half of the stock in a saucepan, then remove from heat and mix in the couscous. Let it sit for 5 minutes until the liquid is absorbed. Fluff the couscous with a fork, season with salt and pepper, and cover to keep warm.
  • Season the lamb generously with salt and pepper. Heat 2 teaspoons of olive oil in a hot frying pan. Sear the lamb for 4 minutes for medium (5 minutes for well done), turning occasionally. Let the lamb rest for 2 minutes before slicing thinly on a diagonal.
  • Wipe the pan clean with a paper towel, then pour in the remaining olive oil and heat over medium heat. Sauté the asparagus for 4 minutes until it starts browning, then add the green shallot and garlic and cook for another minute. Pour in the remaining stock and vinegar, and bring to a boil.
  • Take the pan off the heat and add the lamb back in along with the semi-dried tomatoes. Stir everything until the lamb is coated in the flavorful pan juices.
  • Arrange a generous mound of couscous on a serving plate and layer with the savory lamb and asparagus mix. Finish with a luscious drizzle of pan juices before presenting.

Similar Recipes