LAMB, SPINACH, AND COUSCOUS SOUP
Steps:
- In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the lamb necks. Add the onion and the garlic and cook the mixture, stirring, for 10 minutes, or until the onion is golden. Add the water, the broth, the wine, the parsley, and the carrot, bring the liquid to a boil, skimming the froth, and simmer the mixture, uncovered, for 2 hours. Transfer the lamb necks with tongs to a cutting board, discard the fat and bones, and chop the meat coarse. Add the meat to the kettle with the mint, the rosemary, and the spinach, bring the liquid to a boil, and add the couscous. Boil the soup, stirring, for 5 minutes, or until the couscous is tender, and season it with salt and pepper.
ONE-PAN LAMB & COUSCOUS
Whip up a deliciously flavoursome lamb dish in one pot and within half an hour
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
- Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.
Nutrition Facts : Calories 610 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 1.15 milligram of sodium
SLOW ROAST RAS EL HANOUT LAMB & COUSCOUS
Let your oven do all the work with this shoulder of lamb. It's heady with North African spices and the couscous is soaked in the pan juices
Provided by Good Food team
Categories Dinner
Time 4h40m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Using a pestle and mortar or a mini chopper, mash or chop the garlic with a generous pinch of salt, then add the lemon juice, ras el hanout spice mix and olive oil, then pound or chop to a rough paste. Use a small knife to make small incisions all over the lamb. Sit the lamb in a large, shallow casserole dish or deep roasting tin, then rub the paste all over the lamb and into the cuts. Leave at room temperature for 1 hr, or better still cover and chill overnight.
- When ready to cook, heat the oven to 160C/140C fan/gas 3. Scatter the onion wedges around the lamb, then cover the dish with a lid or tightly with foil and roast for 3 hrs. Remove from the oven and uncover. Stir the onions and baste the lamb in the juices, then turn the oven up to 180C/160C fan/gas 4 and continue to roast the lamb, uncovered, for 25-30 mins until browned.
- Lift the lamb and onions onto a board to rest and put the kettle on. Stir the couscous and raisins into the lamb dish so they're coated in the roasting juices. Pour over enough boiling water from the kettle to just cover the couscous, then cover the dish and leave for 5 mins. Uncover and fluff the couscous up with a wooden spoon, then stir through the chickpeas, chopped herbs and preserved lemon or lemon juice, and season to taste. Bring the lamb, onions and the couscous to the table to serve.
Nutrition Facts : Calories 814 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 0.4 milligram of sodium
SPICY LAMB WITH WARM COUSCOUS
A spicy lamb and couscous meal in just 15 minutes
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 mins, until all the stock has been absorbed.
- Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
- Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.
Nutrition Facts : Calories 479 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium
LAMB CHOPS WITH SWEET PEA AND SPINACH SAUCE
For the chef Michel Richard, using less butter and cream requires making deft use of sauces. For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
Provided by Marian Burros
Categories dinner, main course
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the sauce, melt butter in a heavy large saucepan over medium-low heat. Add onion, then cover and cook until translucent, about 10 minutes, stirring occasionally. Add the garlic and vinegar. Boil until reduced to a glaze. Add 1/2 cup of the chicken broth and boil until reduced by half.
- Place the peas and remaining 1/2 cup chicken broth in a blender and blend until smooth. Add onion mixture and blend until smooth, stopping to scrape the sides of the jar. Strain through a fine sieve into a clean saucepan. (Can be prepared ahead, then covered and refrigerated.)
- For the lamb, preheat oven to 425 degrees. Place a heavy, large, oven-proof nonstick or cast-iron skillet over medium-high heat until hot. Coat skillet with olive oil. Add lamb chops and quickly brown on both sides. Place skillet in oven and bake until just firm to the touch, about 5 minutes for medium-rare. Season with salt and pepper.
- Meanwhile, rewarm sauce over medium heat. Add spinach and stir until wilted, about 3 minutes. Season with salt and pepper. Ladle some sauce into the center of 4 plates. Place 2 lamb chops in center of each plate. Serve immediately.
Nutrition Facts : @context http, Calories 1019, UnsaturatedFat 46 grams, Carbohydrate 10 grams, Fat 92 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 39 grams, Sodium 976 milligrams, Sugar 2 grams, TransFat 0 grams
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