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Quince-glazed lamb with zucchini couscous
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Savor the sweet quince-glazed lamb with zucchini couscous for a quick and flavorful main dish.
Ingredients:
  • 190g (1 cup) couscous
  • 13.80 gm extra virgin olive oil
  • 1 large zucchini, coarsely grated
  • 3 green shallots, thinly sliced
  • 45g (1/4 cup) dried currants
  • 2 garlic cloves, crushed
  • 12 (about 720g) French trimmed lamb cutlets
  • 60ml (1/4 cup) dry sherry
  • 30g quince paste, chopped
  • 20.00 ml red wine vinegar
  • 20.00 gm water
  • 250.00 ml fresh continental parsley leaves, chopped
  • 40.00 ml flaked almonds, toasted
  • 1 lemon, zested
Instructions:
  • In a heatproof bowl, combine couscous with boiling water and 1 tsp of oil. Cover and let sit for 5 minutes to absorb. Fluff with a fork before serving.
  • Heat the rest of the oil in a hot frying pan and sauté the zucchini, shallot, currants, and garlic until softened, for about 2 minutes. Season with your favorite spices and combine with the couscous. Keep it warm until ready to serve.
  • Preheat a large frying pan over medium-high heat and spray with olive oil. Season the lamb and cook in two batches for 1-2 minutes on each side for medium doneness. Allow the lamb to rest on a plate for 3 minutes. Let the pan cool for 1 minute, then deglaze it with sherry. Return the pan to medium heat and stir in quince paste, vinegar, and water. Cook, stirring, for 2-3 minutes until the paste dissolves. Season to taste.
  • Mix in fresh parsley, crunchy almonds, and fragrant lemon zest into the fluffy couscous. Serve the flavorful mixture on individual plates. Place tender lamb cutlets on top and generously drizzle with the sweet quince sauce.

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