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Fillet of lamb with minted couscous

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Fillet of lamb with minted couscous
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
383
Carbs
40.4g
Fibre
4.0g
Protein
29.6g
Fat
10.6g
Saturates
4.1g
Sugars
8.2g
Salt
0.22g
Fruit/Veg Portion
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
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Method

Method

Recipe 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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