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Homemade rhubarb relish is the perfect addition to this delicious lamb and couscous recipe.
The ingredient of Harissa Lamb Steaks With Quick Rhubarb Relish And Cinnamon Couscous
- 2 tablespoons extra virgin olive oil
- 3 teaspoons harissa seasoning
- 4 x 175g lamb backstraps
- 1 3 cup caster sugar
- 1 cinnamon stick
- 3cm piece fresh ginger finely grated
- 1 teaspoon mustard seeds
- 1 small red onion thinly sliced
- 1 bunch rhubarb trimmed sliced into 2cm pieces
- 250g packet pearl couscous
- 1 teaspoon ground cinnamon
- 2 cups salt reduced chicken stock warmed
- 1 3 cup pitted sicilian olives chopped
- 1 4 cup chopped fresh coriander leaves plus extra to serve
- lemon wedges to serve
The Instruction of harissa lamb steaks with quick rhubarb relish and cinnamon couscous
- combine half the oil and harissa in a bowl add lamb turn to coat set aside until required
- place sugar 1 3 cup water cinnamon stick ginger mustard seeds and onion in a medium saucepan stir over low heat for 4 minutes or until sugar dissolves increase heat to medium bring to a simmer stir in rhubarb cook covered for 5 minutes or until rhubarb is just tender remove from heat
- meanwhile heat remaining oil in a medium saucepan over high heat add couscous cook stirring occasionally for 6 minutes or until couscous is lightly browned add cinnamon cook for 30 seconds or until fragrant add stock bring to a simmer reduce heat to low simmer covered for 10 minutes or until couscous is tender stir in olives and coriander
- heat a chargrill over medium high heat cook lamb for 2 minutes each side for medium rare or until cooked to your liking rest covered for 3 minutes slice
- divide couscous and lamb among serving plates top with relish and extra coriander serve with lemon
Nutritions of Harissa Lamb Steaks With Quick Rhubarb Relish And Cinnamon Couscous
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