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Moroccan lamb with pea & lemon couscous
Moroccan lamb with pea & lemon couscous
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 40.00 ml Moroccan seasoning blend (MasterFoods brand)
  • 2 (about 250g each) lamb eye of loin (backstraps)
  • 36.40 gm olive oil
  • 1 lemon
  • 500ml (2 cups) vegetable liquid stock
  • 2 garlic cloves, crushed
  • 200g sugar snap peas, topped, thinly sliced lengthways
  • 380g (2 cups) couscous
  • 62.50 ml shredded fresh mint leaves
  • Salt & freshly ground black pepper
Instructions:
  • Massage the seasoning blend onto both pieces of lamb. Heat 2 teaspoons of oil in a large non-stick frying pan over high heat. Sear the lamb on both sides over medium heat for 4-5 minutes each side for medium doneness. Rest the lamb on a plate, loosely covered with foil to keep warm.
  • Zest the lemon using a zester or alternatively use a vegetable peeler to remove the rind, then use a small sharp knife to remove the white pith and cut the rind into very thin strips. Juice the lemon and set aside. In a saucepan, combine the stock, garlic, and remaining oil, and bring to a boil over high heat. Remove from heat, stir in the sugar snap peas and couscous, cover, and set aside for 5 minutes to allow the couscous to absorb the liquid. Fluff the couscous with a fork, then mix in the lemon zest, juice, and mint. Season with salt and pepper to taste.
  • Serve the couscous on plates and layer with diagonal slices of lamb. Drizzle with lamb juices and serve promptly.

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