Garlicky lamb with peppers & couscous
Quick, impressive and bursting with Mediterranean flavour
Difficulty and servings
Serves 4
Preparation and cooking times
Cook 10 mins
- Put the kettle on to boil and tip both packets of couscous into a heatproof bowl. Melt the garlic butter in a frying pan over a medium heat with a tablespoon of the oil. Add the lamb steaks and fry for 4 minutes on each side. Pour 400ml/14fl oz boiling water over the couscous, stir in the remaining oil and set aside to absorb.
- Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add and continue cooking until the lamb is cooked. Squeeze in the lemon juice, season.
- Toss the almonds into the couscous and spoon on to serving plates. Top with the lamb, peppers, olives and juices, and serve.
Per serving
689 kcalories, protein 33g, carbohydrate 34g, fat 48 g, saturated fat 16g, fibre 2g, salt 1.38 g
Recipe from Good Food magazine, January 2002.
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http://www.bbcgoodfood.com/recipes/1121/
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Ingredients
- 2 x 110g packets flavoured couscous (or plain)
- 50g bought or homemade garlic butter
- 2 tbsp olive oil
- 4 lamb leg steaks
- 250g roasted pepper strips from the deli, or 285g jar roasted pepper strips, drained
- 20 Kalamata olives
- handful mint or flatleaf parsley
- 1 lemon
- 4 tbsp toasted flaked almonds
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Difficulty and servings
Serves 4
Preparation and cooking times
Cook 10 mins
Ingredients
- 2 x 110g packets flavoured couscous (or plain)
- 50g bought or homemade garlic butter
- 2 tbsp olive oil
- 4 lamb leg steaks
- 250g roasted pepper strips from the deli, or 285g jar roasted pepper strips, drained
- 20 Kalamata olives
- handful mint or flatleaf parsley
- 1 lemon
- 4 tbsp toasted flaked almonds
Per serving
689 kcalories, protein 33g, carbohydrate 34g, fat 48 g, saturated fat 16g, fibre 2g, salt 1.38 g
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14 June 2009
Steve I rated this recipe
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06 August 2011
Yuliya commented on this recipe
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