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How to make Lamb with carrot couscous

Yield = 4
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 2 bunches baby carrots, trimmed, peeled
  • 5 teaspoons honey
  • Olive oil spray
  • 2 teaspoons sesame seeds
  • 1 teaspoon sweet paprika
  • 2 teaspoons ground cumin
  • 2 (250g each) lamb eye of loin (backstrap)
  • 190g (1 cup) couscous
  • 200ml hot water
  • 1 small red onion, halved, thinly sliced
  • 1/3 cup fresh continental parsley, chopped
  • 1 tablespoon olive oil
  • 60ml (1/4 cup) orange juice
  • 1 tablespoon white wine vinegar
  • 80ml (1/3 cup) low-fat Greek-style yoghurt

Method

  • Step 1 Preheat oven to 200C. Toss carrots and 1 tablespoon honey in a bowl. Transfer to a lined baking tray. Spray with oil. Top with sesame seeds. Roast for 25 minutes or until tender.
  • Step 2 Meanwhile, combine paprika and 1 teaspoon cumin in a bowl. Sprinkle over lamb. Heat a non-stick frying pan over high heat. Spray with oil. Cook lamb for 2 minutes each side. Transfer to a baking tray. Roast for 6-7 minutes for medium or until cooked to your liking. Cover with foil. Rest for 5 minutes.
  • Step 3 While carrots are cooking, place couscous and water in a heatproof bowl. Cover. Stand for 3-4 minutes. Use a fork to separate grains.
  • Step 4 Slice lamb and carrots. Add carrot, onion and parsley to couscous. Whisk oil, orange juice, vinegar and remaining 1 teaspoon honey and cumin in a bowl. Toss with couscous. Season with pepper. Serve with lamb and yoghurt.