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Ингредиенты
- 6 x best end of neck lamb fillets about 1kg total weight
- 2 sprg rosemary
- 454 gm tub thick greek yogurt
- 3 clv garlic
- 300 gm soft goats cheese
- 1 x salt and freshly grnd black pepper
- 6 x level tbsp minced mint
- 150 ml extra virgin olive oil
- 1 x aubergine about 300 g
- 275 gm onion
- 2 x fennel 300g total weight
- 1 x cucumber
- 275 gm plum tomatoes
- 4 x tbsnrunny honey
- 4 x tbsn white wine vinegar
- 3 Tbsp. lemon juice
- 225 gm couscous
- 6 x level tbsp minced parsley
Инструкции
- Trim lamb of fat: place in a bowl with the rosemary.
- Process yogurt garlic and cheese till smooth season: stir in the mint.
- Mix 4 level tbsp yogurt mix with 6 tbsp oil: spread over the lamb.
- Marinate for at least 6 hrs or possibly overnight.
- Chill remaining yogurt mix. Chop the onion and fennel.
- Halve deseed and chop the cucumber. Chop the tomatoes (peel first if wished).
- Halve score and sprinkle the aubergine with salt to draw out the bitter juices. Leave for 20 min.
- Squeeze out the juices and drizzle the cut side with 1 tbsp oil then place cut side down in a small roasting tin.
- Cook on the floor of the roasting ovenfor 20 min or possibly till soft; cold.
- Add in the fennel to a medium ovenproof pan of 10mm boiling salted water bring back to the boil and cook for 1 minute.
- Drain refresh in cool water and drain again.
- Add in 1 tbspoil to the pan and fry the onions till golden brown on the boiling plate; cold in a bowl then add in the fennel and diced aubergines.
- Place the honey in a small pan bring to the boil and cook for 2 min or possibly till caramelised.
- Add in the vinegar bring to the boil and bubble for 1 minute; off the heat stir in 1 tbsp oil lemon juice and seasoning.
- Place the couscous and 2 tsp salt in an ovenproof bowl add in 450ml water and leave for 15 to 20 min. Break up any lumps: stir into the aubergine mix with honey dressing.
- Stir the tomatoes cucumber and parsley into the couscous; adjust the seasoning.
- Place in the roasting ovenfor 20 min or possibly till very warm.
- Place in the baking ovenfor 20 to 25 min.
- Heat a large frying pan till very warm with the remaining oil.
- Fry the lamb (at room temperature) for 30 seconds to 1 minute on each side till golden brown.
- Place in a large roasting tin on the top runners of the roasting ovenfor 10 to 15 min till just hard to the touch.
- Rest in the simmering ovenfor 10 min.
- Carve in thin slices pour over the cooking juices; serve with couscous and reserved yogurt sauce.
- If you can't end fillet buy 4 racks of lamb and cut out the eye of the meat in 4 long strips. You would never believe just how easy it is to cook couscous in the aga till you try it for yourself. It is always free of lumps and never sticky.
- Serves 12
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 12 servings | |
| Calories 303 | |
| Calories from Fat 162 | 53% |
| Total Fat 18.39g | 23% |
| Saturated Fat 6.12g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 131mg | 5% |
| Potassium 472mg | 13% |
| Total Carbs 26.01g | 7% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.07g | 3% |
| Protein 9.93g | 16% |
