Easter lamb with herbed couscous


Easter, lamb,couscous, herbs,nextgen, food24, Lara

Ingredients 16
Servings
Time 04:00
  • 4
    whole lamb shanks
  • 10
    cloves
    fresh garlic
  • 5
    sticks of rosemary
  • 10
    ml
    fresh lemon juice
  • 10
    ml
    olive oil
  • 10
    ml
    Balsamic vinegar
  • 450
    g
    tinned tomatoes
  • 4
    each shallots
  • 200
    ml
    red wine
  • 250
    g
    instant couscous
  • 10
    g
    chopped fresh parsley
  • 1
    each red pepper
  • 100
    g
    baby carrots
  • 50
    g
    green beans
  • 50
    g
    cherry tomatoes
  • 80
    g
    onions
 

Method

 

Trim the fat and sinew off the lamb shank.

Mix lamb shanks with garlic, rosemary, lemon juice, olive oil and balsamic vinegar.

Allow to stand overnight and refrigerate.

Brown lamb shanks in a large pot, add marinate, tomatoes, shallots and red wine.

Bring to the boil, simmer for approximately 3 to 4 hours, until the lamb shank is tender. Add water if the dish reduces too much

Blanch carrots and green beans.

Crisp thinly sliced onions in the oven.

Couscous:

Follow recipe instructions on back of box.

Add chopped red pepper and parsley, season.

Serve with couscous salad and seasonal vegetables.

Serve with onion slices and lemon zest on top.

Easter, lamb,couscous, herbs,nextgen, food24, Lara


Recipe by Lara Marais of CTIA Chefs Academy.

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Read more on: herbs  |  food24  |  easter  |  couscous  |  nextgen  |  lamb  |  recipes
 

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