Lamb With Sausage Mint Couscous And Parsley Jus Recipes

SPICY LAMB AND MINT SAUSAGE

Steps:

• Combine the lamb, pork fatback, mint, chipotles, chives, black pepper, orange zest and 2 tablespoons salt in a bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
• At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
• Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
• Stuff the sausages and, for best results, refrigerate overnight.
• Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Slice the sausages lengthwise and serve on a split toasted baguette with crumbled feta and roasted peppers.

LAMB WITH SAUSAGE-MINT COUSCOUS AND PARSLEY JUS

Steps:

• Blanch parsley in large pot of boiling salted water for 30 seconds. Drain. Transfer to bowl of ice water and cool. Drain well. Place parsley, 6 tablespoons oil and 6 tablespoons ice water in blender; purée until well blended. Strain into small bowl, pressing on solids to extract as much liquid as possible. Mix in lemon juice. Season with salt and pepper. (Parsley jus can be made 1 day ahead. Cover; chill. Let stand 1 hour at room temperature before serving.)
• Preheat oven to 400°F. Sprinkle lamb with cumin, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over high heat. Add lamb; cook until brown on all sides, about 3 minutes. Transfer skillet to oven; cook lamb to desired doneness, about 10 minutes for medium-rare. Transfer lamb to cutting board. Tent with foil to keep warm. Let stand 5 minutes. Meanwhile, sauté sausage in heavy medium skillet over medium-high heat until brown, about 4 minutes. Bring stock and curry powder to boil in medium saucepan. Mix in couscous. Cover; remove from heat. Let stand 10 minutes. Fluff couscous with fork. Add sausage and mint; toss to blend. Season couscous to taste with salt and pepper. Slice lamb. Spoon couscous onto plates. Surround with sliced lamb. Spoon parsley jus around lamb and serve.

LAMB SAUSAGE

Steps:

• To make the poaching liquid: In a shallow 3-quart pot, add all ingredients. Bring to a simmer.
• To make the lamb sausage: Mix all ingredients except bread crumbs in a large bowl; add 1 to 2 cups bread crumbs until mixture can form a shape without sticking to your hands. Cut cellophane into 8 by 8-inch squares. Place 2 tablespoons of mixture in a tube shape and roll into cellophane, twisting the ends like a tootsie roll for a tight sausage shape. Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages. Let cool in refrigerator for 15 minutes. Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture.

MERGUEZ AND LAMB COUSCOUS

Steps:

• Place lamb in a deep kettle (preferably one with a steamer attachment on top). Add onions, rutabaga and fennel. Season with salt, and add 4 quarts cold water (it should cover the ingredients), black pepper and ginger.
• Bring to a boil, reduce heat and simmer for 45 minutes.
• Meanwhile, place couscous in a large bowl, and cover with cold water. Mix thoroughly with your hands to break up lumps. Transfer couscous to a steamer attachment with fine holes (if you do not have one, try a colander), and drain the couscous into a separate bowl. Then, transfer couscous to the original large mixing bowl, and let sit 15 minutes.
• Break up the couscous again with your hands, and return it to the steamer or colander. Place the steamer over the simmering lamb and vegetables. Cover and let steam for about 15 minutes.
• Return couscous to a large bowl and, when it is cool, grease your hands with the olive oil and mix the grains thoroughly, breaking up any lumps. Do this several times, adding more oil.
• Return couscous to steamer, and place over simmering meat and vegetable liquid, covered.
• When meat has cooked for 45 minutes, add carrots, raisins, chickpeas and merguez. Taste broth for seasoning. Add more pepper if necessary (withhold salt until the end). Simmer for another 20 minutes. (At this point the stew may be set aside to cool, scraped of any surface fat, and reheated before serving. Place couscous in a large bowl and cover with a damp towel.)
• When ready for final cooking, place stew over a medium-low flame. Place a couscous-filled steamer on top, covered. Bring to a boil, reduce to simmer and cook for 20 minutes. Taste for seasonings before serving.
• Place a mound of couscous on a warm plate. Cover with meat, vegetables and broth. Serve with hot sauce, like Tabasco, on the side.

LAMB MEATBALLS WITH CUCUMBER MINT YOGURT AND COUSCOUS

Steps:

• In a small bowl, soak bread crumbs in milk. In a medium bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper.
• Drizzle olive oil onto a sheet pan you will place the meatballs on and rub oil into the palm of both hands.
• Form meat mixture into meatballs 1/2-inch in diameter. The recipe makes about 30 golf ball-sized meatballs.
• Heat oven to 400, place meatballs on a baking sheet and cook about 12 minutes until heated through.
• Yogurt sauce:.
• Place the yogurt in a sieve lined with cheesecloth. Allow to drain at least two hours to overnight.
• Toss the cucumber in 2 teaspoons salt and place in a sieve to drain for at least two hours.
• Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper.
• Serve warm over couscous and drizzled with yogurt sauce and, parsley and sesame seeds.

LAMB-AND-SAUSAGE COUSCOUS

Steps:

• Preheat oven to 325 degrees.
• Pat the meat dry and sprinkle with salt and pepper as desired.
• Heat the oil in a large covered casserole or dutch oven over high heat on top of the stove.
• Add the meat, without crowding, in batches if necessary, and brown well on all sides.
• Remove pieces to a plate as they are done and reserve.
• Repeat until all meat is browned.
• Do not pour off fat.
• Replace the casserole over medium heat.
• Add the onion, carrots, celery and tomato paste.
• Cook, stirring occasionally, 5 minutes.
• Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.
• Add flour and cook, stirring, an additional minute.
• Add wine, meat (and any juices on the plate), stock, cayenne and cumin.
• Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender.
• Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes.
• Follow directions on the back of the box and cook the couscous.
• Remove stewed lamb and the sausage/vegetable mixture from the oven.
• Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl.
• Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb.
• Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer.
• To serve, place the couscous in another serving dish.
• Pour the broth into a pitcher or soup tureen.
• Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.

LAMB WITH MINT CHIMICHURRI

Steps:

• Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
• Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining chimichurri.

LAMB CHOPS WITH FRUITY COUSCOUS & MINT

Steps:

• Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
• To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
• Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.