Garlicky lamb with peppers & couscous
Garlicky lamb with peppers & couscous requires approximately 10 minutes from start to finish. This recipe makes 4 servings with 2087 calories, 297g of protein, and 90g of fat each. For $24.98 per serving, this recipe covers 68% of your daily requirements of vitamins and minerals. If you have lemon, butter, couscous, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 125 would say it hit the spot. It is brought to you by BBC Good Food. Overall, this recipe earns an awesome spoonacular score of 98%. Try Lamb Steaks With Four Peppers And Nutty Couscous, Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous, and Garlicky Israeli Couscous for similar recipes.
Servings: 4
Cooking duration: 10 minutes
Ingredients:
4 tbsp toasted flaked almonds
50g bought or homemade garlic butter
2 x 110g packets flavoured couscous (or plain)
handful mint or flatleaf parsley
20 Kalamata olives
4 lamb leg steaks
1 lemon
2 tbsp olive oil
250g roasted pepper strips from the deli, or 285g jar roasted pepper strips, drained
Equipment:
frying pan
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Add the lamb steaks and fry for 4 minutes on each side.
3. 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.
Nutrition Information:
