Coriander and tomato couscous with garlic grilled lamb, rosemary butter and roasted tomato sauce Recipe

Coriander and tomato couscous with garlic grilled lamb, rosemary butter and roasted tomato sauce Recipe

  • 200g/7oz couscous
  • 200ml/7fl oz vegetable stock
  • 4 tbsp fresh coriander, chopped
  • 5 cherry tomatoes, chopped
  • 2 tbsp olive oil
  • 1 lamb cutlet
  • 3 garlic cloves, skin on and crushed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 55g/2oz butter, at room temperature
  • 1 tbsp rosemary, chopped
  • 2 tbsp olive oil
  • 6 cherry tomatoes
  • 3 garlic cloves, chopped
  • salt and freshly ground black pepper
  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the couscous, toast the couscous grains in a dry hot pan for 1-2 minutes, or until lightly golden, shaking the pan frequently to prevent burning.
  3. Transfer the couscous to a bowl and add the vegetable stock. Cover with cling film and allow to soak for 5-7 minutes, or until all the liquid is absorbed. Fluff up the grains with a fork and stir in the coriander and tomatoes.
  4. For the lamb cutlet, heat the oil in an ovenproof pan and add the lamb and garlic cloves. Cook the lamb for 1-2 minutes on both sides, or until browned all over. Add the herbs to the pan, then transfer to the oven to cook for 5-7 minutes, or until the lamb is cooked to your liking.
  5. For the rosemary butter, combine the butter and rosemary in a bowl and place in the fridge to chill before serving.
  6. For the roasted tomato sauce, heat the oil in a frying pan, add the tomatoes and garlic and fry for 3-4 minutes, or until the tomatoes begin to burst. Season, to taste, with salt and freshly ground black pepper.
  7. To serve, place a chefs' ring in the middle of a serving plate and pack in the couscous. Carefully remove the ring, then gently place the grilled lamb cutlet on top. Place a knob of the rosemary butter on top of the lamb, then spoon some of the tomato sauce around the edge of the plate.
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