Name: Fillet of lamb with minted couscous
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 4
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

This mouthwatering recipe combining fresh, chopped mint is an ideal dish for entertaining.

Serves

Prep

20 minutes

Cook

20 minutes

Nutritional Information:

Each 350g serving contains (excludes serving suggestion)

KCal: 383
Carbs: 40.4g
Fibre: 4.0g
Protein: 29.6g
Fat: 10.6g
(Medium)
Saturates: 4.1g
(Low)
Sugars: 8.2g
(Low)
Salt: 0.22g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

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

Please view Whisk.com privacy policy for more information

Method

Step 1

Place the lamb on a baking tray and season with black pepper.

Step 2

Heat the redcurrant jelly and pour over the lamb. Use a pastry bush to spread the jelly all over.

Step 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.

Step 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.

Step 5

Stir in the chopped mint tomatoes, parsley, lemon juice and zest and pile onto serving plates.

Step 6

Carve the lamb into thin slices and arrange on top of the couscous.

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.