Tray-baked lamb with couscousReviewed by our expert panel
(at time of publication)
- approx. 2 lamb loin chops per person (or you can make this dish using pre-formed, frozen lamb medallions)
- 1 onion, chopped
- 1 medium kumarasweet-potatoX, peeled and diced
- 2 medium potatoes, scrubbed and diced
- 3 courgetteszucchini, summer squashX, chopped into chunks
- 2 cloves garlic, crushed
- 2 teaspoons Moroccan seasoning (or other seasoning you prefer)
- 2 large sprigs rosemary
- 2 x 400g cans tomatoes, chopped
- 300g can chickpeagarbanzoXsgarbanzosX (or equivalent quantity of home-soaked beans)
- 1 cup couscous
- 1 cup beef stock
- 1 tablespoon oil
1 Preheat the oven to 220°C. Place a heatproof roasting pan on the stove and turn on the element to heat the pan. Add a drop of oil and seal the lamb chops or medallions two at a time on each side in the hot pan. Set aside the browned lamb pieces, reduce the heat and add the chopped onions and garlic – you may need another drop of oil. Sauté the onions and garlic till they begin to soften, add the potato, courgettes and kumara and drizzle with a teaspoon of oil. Roast in the preheated oven for 20 minutes, shaking the pan from time to time to turn the veg.
2 When the vegetables begin to brown add the tinned tomatoes, seasoning, stock, chickpeas and the lamb pieces. Reduce the heat to 190°C and bake for 30 minutes. Stir in the couscous and return the pan to the oven for approximately 10 minutes. By the time you have warmed the plates, sliced the bread and poured a glass of wine it will be ready to eat!
Make this when you can find lamb on special; prices can vary widely.
Nutrition Info (per serve)
Total fat 11.3g
–Saturated fat 3.9g
Dietary fibre 6g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information