In Melbourne, a city full of food and obsessed by coffee, I cook, I eat, I share the good news and the bad. essjay eats

Recipe: Lamb and Salted Lemon Coucous

We drank this with a 1998 D’Arenberg The High Trellis Cabernet Sauvingnon which was bought when I first started collecting wine with a view to drinking it later. ┬áIt was pretty scrummy.

Serves 2

4 Lamb Fillets or Backstraps
1 large (or two small) lemons
Coucous
Tablespoon Pine Nuts
Dried Mint, fresh mint
Cinnamon
Sweet or Smoket Parika.
Plain Yogurt, Fromage Fraise etc to serve

Mix 1 tablespoon of dried mint with cinnamon to taste (about 1tsp if you’re not sure) and paprika the same, salt and pepper.
Dry lamb with kitchen towel and coat lightly with mix and rub into flesh. Leave for 30min to 2 hours

Meanwhile, zest lemon, and cut in half. Remove skin and pith and slice out lemon segments.
Place in small bowl with zest and sprinkle with salt. Set aside.

In a small dry frypan dry roast pine nuts until lightly toasted.

Prepare side salad or green vegies to serve with.

At serving time:-
Follow packet instructions to make coucous (I use 1/2 cup dry for two people, but we’re not huge coucous fans)
In frying pan, or grill plate, with a little oil, grill lamb quickly approx 4mins total, turning once, over moderate heat. Put in warm place, tented with Aluminium foil to keep warm.

Stir a small knob of butter, or oilive oil through coucous, with pine nuts, lemon and rind and small amount of fresh chopped mint. Use a small bowl or timbale mould and mould on to plates. Add salad and lay lamb across.

Finish with a drizzle of yogurt, chopped mint and a squeeze or wedge of lemon. (we used Holy Goat Fromage Frais)

 

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