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Saturday, March 17, 2012

Saturday Beefcake Lunch

Couscous with Lamb and Mint

1/2 pound lamb steak, cut into 1-inch pieces
Salt, black pepper, and cumin to taste
3 cups stock
1 cup couscous, cooked
1/3 cup mint leaves
1/4 cup parsley
2 garlic cloves, peeled and minced
1/3 cup extra virgin olive oil
Juice of 1 lemon
12 grape tomatoes, chopped

Season the lamb pieces with salt, pepper, and cumin. Heat a tablespoon of olive oil in a frying pan. Add the lamb and quickly sauté until medium-rare, only about a minute on each side. Transfer the lamb pieces to a plate and let rest while you make the couscous and the mint pesto.

Combine the mint, parsley, garlic, olive oil, and lemon juice in a food processor and purée into a loose pesto.

Toss the lamb and tomatoes with the couscous. Mix in the mint pesto and serve.

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