Spanish Lamb And Couscous Recipes

SPICY LAMB WITH GARLIC COUSCOUS

Steps:

• FOR THE LAMB.
• Trim off any fat.
• In a small bowl combine the chili, cumin, garlic and coriander.
• Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
• Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
• Remove from grill, sprinkle with a little sea salt and cover to keep warm.
• FOR THE COUSCOUS.
• Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
• Remove from the heat and stir in the couscous and oil.
• Cover and stand for about 5 minutes or until the liquid is absorbed.
• Fluff with a fork.
• TO SERVE.
• Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.

ROSEMARY GARLIC LAMB STEAKS WITH COUSCOUS - MEDITERRANEAN

Steps:

• Chop all the vegetables into even bite size chunks.
• Peel the garlic bulb and split with the back of a knife and slice into small dice.
• Pour olive oil into the bottom of an enamel or metal rasting tray and put in vegetables.
• Lay lamb steaks onto the top of the vegetables.
• Squeeze on lemon juice.
• Sprinkle rosemary and oregano over the lamb and vegetables.
• Sprinkle over the garlic.
• Roast in the oven for around 30 minutes until vegetables are soft and lamb is cooked to your liking.
• Meanwhile prepare couscous, pop in a bowl and cover with boiling water. cover bowl with a clean tea towel. once the couscous has absorbed the water, fluff up with a fork to separate the grains.
• Serve the couscous, vegetables and lamb.
• The vegetables are even better the next day and can work well with a tin of tomatoes added and used as a pasta sauce. enjoy.

SPANISH LAMB AND COUSCOUS

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook lamb in skillet, turning once, until brown on both sides.
• Stir in bell pepper, chili sauce, tomatoes, cumin, marjoram, garlic powder and salt; reduce heat to medium-low. Cover and simmer about 10 minutes or until lamb is light pink in center.
• Stir in olives; sprinkle with parsley. Serve with couscous.