Minted Lamb with Couscous

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    266

Lamb and mint make the perfect pair. Here sweet lamb is paired with earthy beets and couscous for a light, flavorful meal.

recipe updated Apr 8, 2019

Ingredients

  • Olive oil icon
    Olive oil
    15ml
  • Lamb shoulder icon
    Lamb shoulder
    None
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    12g
  • All purpose flour icon
    All purpose flour
    16g
  • Mint jelly icon
    Mint jelly
    60g
  • Red wine icon
    Red wine
    161ml
  • Lamb stock icon
    Lamb stock
    300ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Couscous icon
    Couscous
    158g
  • Water icon
    Water
    420ml
  • Cooked beets icon
    Cooked beets
    173g
  • Lemon icon
    Lemon
    58g
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Mint icon
    Mint
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Slow cooker
  • kCook icon Slow cooker bowl
  • kCook icon Serving plate
  • kCook icon Medium cast iron skillet
  • kCook icon Small bowl

Step preview

  1. Prep and set aside onion: sliced
  2. Prep and set aside garlic clove: finely chopped
  3. Prep and set aside water: boiling
  4. Prep and set aside cooked beets: peeled & diced
  5. Prep and set aside lemon: grated & juice of
  6. Prep and set aside fresh parsley: finely chopped
  7. Prep and set aside mint: finely chopped
  8. Get a clean medium cast iron skillet
  9. Heat olive oil
  10. Add lamb shoulder
  11. Fry evenly until browned
  12. Transfer content of medium cast iron skillet to slow cooker bowl
  13. Retrieve slow cooker bowl
  14. Add prepared onion
  15. Fry in frying pan for 5min until softened
  16. Stir in prepared garlic clove
  17. Stir in all purpose flour
  18. Add mint jelly
  19. Add red wine
  20. Mix in until smooth
  21. Add lamb stock
  22. Season with salt & pepper
  23. Boil in frying pan while stirring occasionally
  24. Transfer content of medium cast iron skillet to meat and cover
  25. Cook to slow cooker for 8h on high heat
  26. Get a clean small bowl
  27. Add couscous
  28. Add prepared water
  29. Add prepared cooked beets
  30. Add prepared lemon
  31. Add olive oil
  32. Season with salt & pepper
  33. Cover with kitchen towel
  34. Let rest for 5min then fluff with a fork
  35. Add prepared fresh parsley
  36. Add prepared mint
  37. Mix
  38. Transfer meat to serving plate
  39. Spoon couscous into serving plate
  40. Serve
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