ONE-PAN LAMB & COUSCOUS
Whip up a deliciously flavoursome lamb dish in one pot and within half an hour
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
- Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.
Nutrition Facts : Calories 610 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 1.15 milligram of sodium
LAMB STEAKS WITH GIANT COUSCOUS
Try our simple lamb steaks with giant couscous. This quick and easy everyday recipe is super fresh and filling, a great evening meal for two
Provided by Amanda James
Time 45m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat 2 tbsp of olive oil in a frying pan, add the couscous and fry until golden.
- Stir in the garlic and cook for a minute, then add half the chicken stock and stir until absorbed.
- Keep adding more stock, stirring, until the couscous is tender (you might not need it all).
- Add the courgette and cook for a few minutes, then stir in the mint and a squeeze of lemon.
- Oil the lamb steaks and season well.
- Heat a griddle or frying pan to medium-hot, sear the steaks for 3-4 minutes each side then rest for 5 minutes.
- Slice and serve with the couscous.
Nutrition Facts : Calories 620 calories, Fat 28.5 grams fat, SaturatedFat 8.7 grams saturated fat, Carbohydrate 39.7 grams carbohydrates, Sugar 2.7 grams sugar, Fiber 4.1 grams fiber, Protein 49.3 grams protein, Sodium 0.8 milligram of sodium
HEARTY LAMB CHOPS WITH COUSCOUS RECIPE BY TASTY
Here's what you need: kosher salt, McCormick® Hearty Spice Blend, freshly ground black pepper, lamb chop, canola oil, kosher salt, freshly ground black pepper, McCormick® Hearty Spice Blend, garlics, orange zests, oranges, orange zest, orange juice, fresh mint, full-fat yogurt, McCormick® Hearty Spice Blend, kosher salt, freshly ground black pepper, chicken broth, butter, kosher salt, couscous, pitted dates, olive oil, fresh parsley, chives, toasted pine nut
Provided by Tasty
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the dry rub: In a small bowl, mix together the salt, Hearty spice blend, and pepper.
- On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
- Make the marinade: In a medium bowl, mix together the Hearty spice blend, garlic, orange zest, and orange juice.
- Place seasoned lamb chops in a glass baking dish and pour the marinade over. Let marinate for at least 1 hour in the refrigerator. If the marinade doesn't completely cover the lamb chops, flip halfway through.
- While the lamb chops are marinating, make the yogurt sauce. In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty spice blend, salt, and pepper. Set aside.
- Make the couscous: In a small saucepan over medium-high heat, combine the chicken stock, butter, and salt. Bring to a boil, then pour in the couscous, remove from heat, and let sit, covered, for 10 minutes, until the liquid is absorbed. Fluff with a fork, then stir in the dates, and cover again to keep warm. If the couscous seems dry, add 1-2 teaspoons of olive oil and mix. Set aside.
- Cook the lamb chops: Heat the canola oil in a large cast iron skillet over medium heat.
- Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper.
- Carefully add a few of the lamb chops to the skillet, making sure not to crowd the pan. Cook for 3-5 minutes per side, or until desired doneness is achieved and the lamb chops have a nice brown sear on the outside but are still tender in the center. The internal temperature should read 145˚F (63˚C) for medium-rare. Remove the lamb chops from the pan and repeat with remaining lamb chops.
- Just before serving, fold the parsley and chives into the couscous.
- To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce the over lamb chops and top with toasted pine nuts.
- Enjoy!
Nutrition Facts : Calories 1363 calories, Carbohydrate 99 grams, Fat 75 grams, Fiber 9 grams, Protein 75 grams, Sugar 35 grams
CHEF JOHN'S GRILLED LAMB STEAKS
Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 8h40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
- Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
- Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 11.8 g, Cholesterol 93.3 mg, Fat 33.5 g, Fiber 0.3 g, Protein 29.2 g, SaturatedFat 8.7 g, Sodium 80.3 mg, Sugar 9.3 g
ROAD TO MOROCCO LAMB WITH PINE NUT COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place lamb in a food storage bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.
- Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra-virgin olive oil, 3 turns of the pan, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings.
- During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.
- Serve lamb over couscous in shallow dishes and garnish with chopped scallions.
LAMB STEAKS WITH FOUR PEPPERS AND NUTTY COUSCOUS
Steps:
- 1. Pat the steaks dry, season with salt and pepper on both sides and let stand for about 10 minutes.
- 2. In a medium skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat until very hot. Add the peppers and garlic, season with salt and pepper and cook, tossing often, until the peppers begin to brown, about 10 minutes. Remove from the heat, cover and keep warm.
- 3. On a large nonstick griddle, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat until smoking hot. Add the steaks and cook for 3 to 4 minutes on each side for medium-rare and for 5 minutes on each side for medium. Let rest.
- 4. In a small saucepan, bring the chicken broth, butter and cinnamon to a boil. Add the couscous and cover the pan. Turn off the heat, let stand for 5 minutes, then fluff with a fork and stir in the nuts.
- 5. Add the Peppadew peppers and pickled yellow peppers to the sauteed peppers, warm briefly and mix in the parsley and mint. Serve the peppers on top of the steaks with the couscous alongside.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LAMB CHOPS WITH FRUITY COUSCOUS & MINT
This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends
Provided by Jennifer Joyce
Time 16m
Number Of Ingredients 10
Steps:
- Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
- To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
- Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.
Nutrition Facts : Calories 635 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 23 grams sugar, Protein 35 grams protein, Sodium 0.23 milligram of sodium
LAMB STEAKS WITH FOUR PEPPERS AND NUTTY COUSCOUS
Brighten up your lamb with four kinds of peppers--it's ravishing and radiant!
Provided by Allrecipes
Categories Pasta by Shape
Yield 4
Number Of Ingredients 16
Steps:
- Pat the steaks dry, season with salt and pepper on both sides and let stand for about 10 minutes.
- In a medium skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat until very hot. Add the fresh peppers and garlic, season with salt and pepper and cook, tossing often, until the peppers begin to brown, about 10 minutes. Remove from the heat, cover and keep warm.
- On a large nonstick griddle, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat until smoking hot. Add the steaks and cook for 3 to 4 minutes on each side for medium-rare and for 5 minutes on each side for medium. Let rest.
- In a small saucepan, bring the chicken broth, butter and cinnamon to a boil. Add the couscous and cover the pan. Turn off the heat, let stand for 5 minutes, then fluff with a fork and stir in the nuts.
- Add the Peppadew peppers and pickled yellow peppers to the sauteed peppers, warm briefly and mix in the parsley and mint. Serve the peppers on top of the steaks with the couscous alongside.
Nutrition Facts : Calories 828.1 calories, Carbohydrate 73.1 g, Cholesterol 107.7 mg, Fat 41.6 g, Fiber 8.1 g, Protein 38.3 g, SaturatedFat 12.9 g, Sodium 348.6 mg, Sugar 10.9 g
LAMB STEAKS WITH ROSEMARY SWEET POTATOES
This is great to have up your sleeve, impressive enough for a dinner party and quick enough for after work
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside. Toss the potato, onion, remaining oil and half the rosemary into the roasting tray, then lay the steaks on top. Brush the steaks with the mustard, scatter with remaining rosemary and roast everything for 20 mins until the potatoes are softened and the lamb cooked.
Nutrition Facts : Calories 431 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.63 milligram of sodium
More about "lamb steaks with four peppers and nutty couscous recipes"
MEDITERRANEAN LAMB- & COUSCOUS-STUFFED PEPPERS RECIPE
From myrecipes.com
FALL IN LOVE WITH GREEK COUSCOUS WITH LAMB | NERD CHEFS
From nerdchefs.com
EASY LAMB STEAKS RECIPE (TENDER & JUICY EVERY TIME)
From craftbeering.com
LAMB STEAKS WITH FRUITY SPICED COUSCOUS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
LAMB STEAKS WITH LEMON PEPPER - RECIPES
From recipes.co.nz
GARLICKY LAMB WITH PEPPERS & COUSCOUS RECIPE - FOODGURUUSA.COM
From foodguruusa.com
MOROCCAN LAMB STEAKS WITH SPICY SAUCE RECIPE - BBC FOOD
From bbc.co.uk
LAMB STEAKS WITH FOUR PEPPERS AND NUTTY COUSCOUS - LUNCH …
From fooddiez.com
BALSAMIC LAMB STEAKS WITH SPINACH COUSCOUS - EASY LAMB RECIPES
From womansday.com
MARINATED ROSEMARY LAMB STEAKS WITH RED PEPPERS RECIPE
From bbc.co.uk
MAKE IT SCOTCH | LAMB STEAK WITH SPICY COUSCOUS
From makeitscotch.com
LAMB STEAKS WITH FOUR PEPPERS AND NUTTY COUSCOUS - RECIPES LIST
From recipes-list.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love