Ingredients Jump to Instructions ↓

  1. Ingredients (Serves 4)

  2. 350 g lamb fillet

  3. 2 tbsp olive oil

  4. 3 tbsp chopped mixed fresh herbs (e.g. parsley, rosemary, mint)

  5. 25 g fresh white breadcrumbs

  6. salt and pepper

  7. 175 g couscous

  8. 2 tbsp toasted pine nuts

  9. 300 ml hot vegetable stock

  10. juice of 1 lemon

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190°C / 375°F. Brush the lamb with a little of the oil. Mix the herbs and breadcrumbs and season. Press the mixture all over the lamb to form a coating. Transfer to a roasting tin, add the remaining oil and roast for 20 to 30 minutes, or until cooked.

  2. minutes before the lamb is cooked, put the couscous and pine nuts in a bowl and pour over the vegetable stock and lemon juice. Leave to stand, in a warm place, for about 7 minutes, then fluff up with a fork. Slice the lamb and serve.


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