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Spring Lamb Stew with Fresh Mint Sauce and Buttered Parsley Couscous

Celebrate the season with this rustic ode to spring-time produce. Serve with fragrant buttered parsley couscous and fresh mint sauce.

Spring Lamb Stew with Fresh Mint Sauce and Buttered Parsley Couscous

Serves 4

2 tbsp olive oil

6 (800g) lamb loin chops

1 onion, finely chopped

2 garlic cloves, crushed

3 fresh bay leaves

4 sprigs thyme

2 litres chicken stock

1 bunch baby carrots, trimmed  

and scrubbed

150g fresh peas

100g green beans

200g fresh broad beans

1 bunch mint, leaves picked

⅓ cup champagne vinegar

1 tbsp raw sugar

Parsley Couscous

2 cups couscous

20g butter

2 cups chicken stock, boiling

¼ flat-leaf parsley, finely chopped

Preheat oven to 160°C. Heat oil in a large heavy-based saucepan over medium heat and cook lamb for 4 minutes each side or until browned. Remove from the pan and set aside.

Add onion, garlic, bay leaves and thyme to the pan and cook for 7 minutes or until softened. Return lamb to the saucepan with chicken stock, bring to the boil. Cover and transfer to oven. Cook for 1½ hours.

Add carrots, peas, beans and broad beans to the saucepan and cook for a further 30 minutes. Season with salt and freshly ground black pepper.

Place mint leaves, vinegar, sugar, salt and pepper in a small food processor and pulse to roughly chop. Set aside.

To make the parsley couscous, place couscous and butter in a bowl and pour over hot stock. Cover with plastic wrap and set aside for 5 minutes or until grains are puffed. Rake grains with a fork, season with salt and pepper and stir through parsley.

Serve the lamb stew with couscous and mint sauce.

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