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How to make Sticky rosemary and currant glazed lamb

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 60ml (1/4 cup) good-quality balsamic vinegar
  • 2 fresh rosemary sprigs, leaves stripped
  • 2 tablespoons currants
  • 1 garlic clove, crushed
  • 5 teaspoons extra virgin olive oil
  • 12 French trimmed lamb cutlets
  • 150g (3/4 cup) couscous
  • 1 small lemon, rind finely grated, juiced
  • 160ml boiling water
  • 200g green beans, trimmed, thinly sliced lengthways, blanched
  • 2 green shallots, thinly sliced
  • 2 tablespoons water

Method

  • Step 1 Combine vinegar, rosemary leaves, currants, garlic and 1 tbs oil in a glass or ceramic bowl. Season. Add lamb. Turn to coat. Set aside for 10 minutes to marinate.
  • Step 2 Meanwhile, place the couscous, lemon rind and juice in a small heatproof bowl. Pour over boiling water and remaining oil. Season. Cover. Set aside for 5 minutes to absorb. Fluff with a fork. Add beans and shallot. Toss to combine. Divide among plates.
  • Step 3 Heat a non-stick frying pan over medium-high heat. Remove cutlets from marinade, reserving marinade. Cook cutlets for 2 minutes. Turn and cook for 1 minute. Add reserved marinade and water. Cook for a further 1-2 minutes or until slightly reduced. Serve cutlets on top of couscous mixture. Spoon over glaze.