Lamb With Sausage-Mint Couscous And Parsley Jus
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
62
Spice
54
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 large
Parsley (bunch, stems trimmed)8 tbsps
Olive Oil1 tbsp
Lemon Juice (fresh)1.5 tsps
Ground Cumin200 g
Smoked Andouille Sausage1.5 cups
Chicken Stock1 tsp
Curry Powder1 cup
Couscous3 tbsps
Mint (chopped fresh)Directions:
1
Blanch parsley in large pot of boiling salted water for 30 seconds
2
Drain
3
Transfer to bowl of ice water and cool
4
Drain well
5
Place parsley, 6 tablespoons oil and 6 tablespoons ice water in blender; purée until well blended
6
Strain into small bowl, pressing on solids to extract as much liquid as possible
7
Mix in lemon juice
8
Season with salt and pepper
9
(Parsley jus can be made 1 day ahead
10
Cover; chill
11
Let stand 1 hour at room temperature before serving
12
) Preheat oven to 400°F
13
Sprinkle lamb with cumin, salt and pepper
14
Heat remaining 2 tablespoons oil in large ovenproof skillet over high heat
15
Add lamb; cook until brown on all sides, about 3 minutes
16
Transfer skillet to oven; cook lamb to desired doneness, about 10 minutes for medium-rare
17
Transfer lamb to cutting board
18
Tent with foil to keep warm
19
Let stand 5 minutes
20
Meanwhile, sauté sausage in heavy medium skillet over medium-high heat until brown, about 4 minutes
21
Bring stock and curry powder to boil in medium saucepan
22
Mix in couscous
23
Cover; remove from heat
24
Let stand 10 minutes
25
Fluff couscous with fork
26
Add sausage and mint; toss to blend
27
Season couscous to taste with salt and pepper
28
Slice lamb
29
Spoon couscous onto plates
30
Surround with sliced lamb
31
Spoon parsley jus around lamb and serve
32
Blanch parsley in large pot of boiling salted water for 30 seconds
33
Drain
34
Transfer to bowl of ice water and cool
35
Drain well
36
Place parsley, 6 tablespoons oil and 6 tablespoons ice water in blender; purée until well blended
37
Strain into small bowl, pressing on solids to extract as much liquid as possible
38
Mix in lemon juice
39
Season with salt and pepper
40
(Parsley jus can be made 1 day ahead
41
Cover; chill
42
Let stand 1 hour at room temperature before serving
43
) Preheat oven to 400°F
44
Sprinkle lamb with cumin, salt and pepper
45
Heat remaining 2 tablespoons oil in large ovenproof skillet over high heat
46
Add lamb; cook until brown on all sides, about 3 minutes
47
Transfer skillet to oven; cook lamb to desired doneness, about 10 minutes for medium-rare
48
Transfer lamb to cutting board
49
Tent with foil to keep warm
50
Let stand 5 minutes
51
Meanwhile, sauté sausage in heavy medium skillet over medium-high heat until brown, about 4 minutes
52
Bring stock and curry powder to boil in medium saucepan
53
Mix in couscous
54
Cover; remove from heat
55
Let stand 10 minutes
56
Fluff couscous with fork
57
Add sausage and mint; toss to blend
58
Season couscous to taste with salt and pepper
59
Slice lamb
60
Spoon couscous onto plates
61
Surround with sliced lamb
62
Spoon parsley jus around lamb and serve