Spring Lamb Stew with Fresh Mint Sauce & Buttered Parsley Couscous. Celebrate the season with this rustic ode to spring-time produce. Serve with fragrant buttered parsley couscous and fresh mint sauce.
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
150g fresh peas
100g green beans
200g fresh broad beans
1 bunch mint, leaves picked
⅓ cup champagne vinegar
1 tbsp raw sugar
2 cups couscous
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.