Name: Pan-fried lamb with giant couscous salad recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 4
Ingredients: 400g lamb neck fillet; 1tbsp olive oil; 1 onion, chopped; 1 red pepper, deseeded and cut into strips; 125g giant couscous; 1 vegetable stock pot (we used Knorr); Juice and zest of 1 lemon; 100g baby spinach leaves; Tzatziki, to serve

By GoodtoKnow

published 20 August 2019

in Recipes

Lamb neck is a cheap cut and when cooked gently like this has the most wonderful soft texture and delicate flavour. Giant couscous is used in this recipe to soak up all the lovely juices from the lamb, onions and peppers making this a really intensely flavoured meal in minutes. This dish would make a speedy supper or hearty lunch to enjoy with your friends. This recipe serves 4 people but if you're catering for more adjust the ingredients accordingly. Each portion works out at 327 calories per serving.

Ingredients

400g lamb neck fillet
1tbsp olive oil
1 onion, chopped
1 red pepper, deseeded and cut into strips
125g giant couscous
1 vegetable stock pot (we used Knorr)
Juice and zest of 1 lemon
100g baby spinach leaves
Tzatziki, to serve

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Method

Season the lamb with salt and freshly ground pepper. Heat the oil in a frying pan, add the onion and fry for 2 minutes. Add the lamb and cook for 8-10 minutes, turning it occasionally and adding the strips of red pepper for the final 5 minutes.
Meanwhile, put the giant couscous and the stock pot into a pan. Cover with boiling water and cook for 6-8 minutes until the couscous is tender and liquid absorbed.
Add the lemon juice and zest to the couscous and the cooked pepper. Thickly slice the lamb and serve on the couscous. Top with a handful of spinach leaves and serve with tzatziki.

Top Tip for making Pan-fried lamb with giant couscous salad

Let the lamb rest for a couple of minutes before slicing to get a lovely pink centre without any blood.

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