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Sticky rosemary and currant glazed lamb
Sticky rosemary and currant glazed lamb
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Succulent lamb glazed with balsamic vinegar.
Ingredients:
  • 60ml (1/4 cup) good-quality balsamic vinegar
  • 2 fresh rosemary sprigs, leaves stripped
  • 40.00 ml currants
  • 23.00 gm extra virgin olive oil
  • 12 French trimmed lamb cutlets
  • 150g (3/4 cup) couscous
  • 1 small lemon, rind finely grated, juiced
  • 160ml boiling water
  • 200g green beans, trimmed, thinly sliced lengthways, blanched
  • 2 green shallots, thinly sliced
  • 40.00 gm water
Instructions:
  • In a glass or ceramic bowl, mix vinegar, rosemary leaves, currants, garlic, and 1 tablespoon of oil. Season the mixture, add the lamb, and coat it well. Allow it to marinate for 10 minutes.
  • In a small heatproof bowl, combine couscous, lemon rind, lemon juice, boiling water, and remaining oil. Season with salt and pepper, cover, and let it sit for 5 minutes to absorb. Fluff the couscous with a fork, then mix in the beans and shallot. Serve and enjoy on individual plates.
  • Preheat a non-stick frying pan over medium-high heat. Take the cutlets out of the marinade, keeping the marinade aside. Cook the cutlets for 2 minutes on one side, then flip and cook for 1 minute on the other side. Pour in the reserved marinade and water. Continue cooking for 1-2 minutes until slightly thickened. Serve the cutlets on a bed of couscous mixture and drizzle with the glaze.

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