1 pound boneless American Lamb shoulder, well trimmed
2 teaspoons olive oil
1 1/2 cups uncooked couscous
1/2 teaspoon salt
1 1/4 cups boiling water
1 red bell pepper
1 cup julienne-cut carrots
1 cup green beans, steamed
1/3 cup finely chopped red onion
1/4 cup thinly sliced green onion
1/2 cup currants
1/2 cup sliced almonds, toasted
MINT DRESSING:
1/3 cup olive oil
1/4 cup cider vinegar
1/4 cup chopped parsley
1 tablespoon chopped fresh mint
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Servings: 8
1. Place lamb on rack in roasting pan; brush with olive oil. Roast at 325ºF for 40 minutes or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Remove from oven, cover and let stand 10 minutes. Temperature will rise approximately 10 degrees. Slice thinly and cut into strips 1/2 x 2 inches long; set aside.
2. In medium bowl, combine couscous, salt and water; stir and cover.
3. In large bowl, combine bell pepper, carrots, green beans, red and green onions, currants, almonds and lamb. Toss with mint dressing.
4. Spoon couscous onto large platter and top with lamb vegetable mixture.
5. Mint Dressing: (makes about 3/4 cup) In medium bowl, combine all ingredients.
2 teaspoons olive oil
1 1/2 cups uncooked couscous
1/2 teaspoon salt
1 1/4 cups boiling water
1 red bell pepper
1 cup julienne-cut carrots
1 cup green beans, steamed
1/3 cup finely chopped red onion
1/4 cup thinly sliced green onion
1/2 cup currants
1/2 cup sliced almonds, toasted
MINT DRESSING:
1/3 cup olive oil
1/4 cup cider vinegar
1/4 cup chopped parsley
1 tablespoon chopped fresh mint
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Servings: 8
1. Place lamb on rack in roasting pan; brush with olive oil. Roast at 325ºF for 40 minutes or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Remove from oven, cover and let stand 10 minutes. Temperature will rise approximately 10 degrees. Slice thinly and cut into strips 1/2 x 2 inches long; set aside.
2. In medium bowl, combine couscous, salt and water; stir and cover.
3. In large bowl, combine bell pepper, carrots, green beans, red and green onions, currants, almonds and lamb. Toss with mint dressing.
4. Spoon couscous onto large platter and top with lamb vegetable mixture.
5. Mint Dressing: (makes about 3/4 cup) In medium bowl, combine all ingredients.
Last edited by a moderator:
