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Fillet of lamb with minted couscous

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This mouthwatering recipe combining fresh, chopped mint is an ideal dish for entertaining.
Serves
4
Prep
20 minutes
Cook
20 minutes
Each 350g serving contains (excludes serving suggestion)
KCal
381
Carbs
40.9g
Fibre
3.1g
Protein
29.8g
Fat
10.2g
Saturates
4.10g
Sugars
8.9g
Salt
0.80g
Portion Fruit & Veg
1
Ingredients
Ingredients
450g lean lamb fillet
freshly ground black pepper
2 tbsp redcurrant jelly
400ml vegetable stock (use gluten-free vegetable stock to make this recipe gluten-free)
2 tsp ground coriander
2 tsp ground cumin
175g couscous (use quinoa to make this recipe gluten-free)
1 tbsp chopped fresh mint
4 tomatoes, chopped
2 tbsp parsley, chopped
juice and zest 1 lemon
Method
  1. Place the lamb on a baking tray and season with black pepper.
  2. Heat the redcurrant jelly and pour over the lamb. Use a pastry bush to spread the jelly all over.
  3. Cook the lamb under a hot grill for 10-15 minutes. Remove from the grill, cover with foil and allow to rest for 5 minutes.
  4. Meanwhile, bring the vegetable stock to the boil and add the spices. Add the couscous, remove from the heat and cover with a lid. Leave to steam for 1 minute then fluff up the grains with a fork.
  5. Stir in the chopped mint tomatoes, parsley, lemon juice and zest and pile onto serving plates.
  6. Carve the lamb into thin slices and arrange on top of the couscous.
Chefs tips
  • You could also use chicken breast or pork fillet with this recipe.
  • Freezing instructions: Freeze couscous and lamb separately. Defrost in the fridge or microwave and reheat  until piping hot throughout.
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