Colorado Lamb And Couscous Crostini
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
36
Spice
48
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Pine Nut1 cup
Beef Stock1 tbsp
Unsalted Butter1 cup
Couscous1 small
Tomato (cut into 1/4-inch dice)1 tsp
Ground Cumin1 cup
Plain YogurtDirections:
1
Heat the oven to 375 degrees F
2
Place the pine nuts on a sheet pan and toast until golden, 3 to 5 minutes
3
Set aside and leave oven on
4
Bring beef stock to a simmer in a small saucepan
5
Add the butter and stir in the couscous
6
Cover the pot and remove from the heat
7
Let sit for 5 to 10 minutes
8
Fluff the couscous with a fork and place into a medium bowl
9
Stir in the toasted pine nuts, lemon zest and juice, tomatoes, 1 tablespoon of the chopped mint, chorizo, feta cheese and all but 3 tablespoons of the cucumber
10
Add salt and pepper to taste
11
Cover and set aside to cool
12
Butterfly the loin, lay in the couscous stuffing and tie with butcher twine
13
In a small bowl combine the cumin, olive oil, salt and pepper, to taste
14
Brush all sides of the lamb loin with the flavored oil
15
Heat a saute pan big enough to hold the loin, brush with oil
16
Place the loin in the pan and cook, turning until seared on all sides, about 2 minutes per side
17
Transfer to a sheet pan to finish cooking in the oven, about 5 minutes
18
Meanwhile, in a small stainless bowl, mix the yogurt with the remaining mint and cucumber
19
To serve, slice couscous Lamb loin and place on toasted crostini
20
Garnish with Yogurt Sauce and Fresh Mint