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

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

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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

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.

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Fillet of lamb with minted couscous

Ingredients