marinated lamb fillets with honey and lemon couscous

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Cooking receipe to make marinated lamb fillets with honey and lemon couscous under category Aga Recipes. You may find some video clips related to this receipe below.

marinated lamb fillets with honey and lemon couscous

6 best end of neck lamb fillets about 1kg total weight

2 sprigs rosemary

454 g tub thick greek yogurt

3 garlic cloves

300g soft goats cheese

salt and freshly ground black pepper

6 level tbsp chopped mint

150ml olive oil

1 aubergine about 300 g

275g onion

2 fennel 300g total weight

1 cucumber

275g plum tomatoes

4 tbsnrunny honey

4 tbsn white wine vinegar

3 tbsp lemon juice

225g couscous

6 level tbsp chopped parsley

Trim lamb of fat: place in a bowl with the rosemary.

Process yogurt garlic and cheese until smooth season: stir in the mint.

Mix 4 level tbsp yogurt mixture with 6 tbsp oil: spread over the lamb.

Marinate for at least 6 hours or overnight.

Refrigerate remaining yogurt mixture. Chop the onion and fennel.

Halve deseed and chop the cucumber. Chop the tomatoes (peel first if wished).

Halve score and sprinkle the aubergine with salt to draw out the bitter juices. Leave for 20 minutes.

Squeeze out the juices and drizzle the cut side with 1 tbsp oil then place cut side down in a small roasting tin.

Cook on the floor of the roasting ovenfor 20 minutes or until soft; cool.

Add the fennel to a medium ovenproof pan of 10mm boiling salted water bring back to the boil and cook for 1 minute.

Drain refresh in cold water and drain again.

Add 1 tbspoil to the pan and fry the onions until golden on the boiling plate; cool in a bowl then add the fennel and diced aubergines.

Place the honey in a small pan bring to the boil and cook for 2 minutes or until caramelised.

Add the vinegar bring to the boil and bubble for 1 minute; off the heat stir in 1 tbsp oil lemon juice and seasoning.

Place the couscous and 2 tsp salt in an ovenproof bowl add 450ml water and leave for 15 to 20 minutes. Break up any lumps: stir into the aubergine mixture with honey dressing.

Stir the tomatoes cucumber and parsley into the couscous; adjust the seasoning.

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