Lamb loin with couscous

Lamb loin with couscous

Total: 15 Min. | Active: 15 Min.
lactose-free
Nutritional value / people: 540 kcal
, Fat: 10 g
, Carbohydrate: 56 g
, Protein: 32 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lamb

oil for frying
1 lamb loin (approx. 220 g)
¼tsp salt
a little pepper

Couscous

oil for frying
250g sweet potatoes, diced
2dl water
¼tsp salt
100g couscous
1tbsp Merquén (spice mix)
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How it's done

Lamb

Heat the oil in a frying pan. Season the meat, brown for approx. 2 mins. on each side, remove from the pan, keep warm.

Couscous

Heat the oil in the same pan. Stir fry the sweet potatoes for approx. 3 mins., pour in the water, loosen any bits that have stuck to the bottom of the pan, bring to the boil, salt, reduce the heat. Add the couscous, cover and leave to absorb for approx. 5 mins., season. Carve the lamb loin, serve with the couscous.

Good to know
Serve with: Mix several pitted, roughly chopped prunes into the finished couscous.

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