Herb lamb with rhubarb chutney

Herb lamb with rhubarb chutney

Total: 45 Min. | Active: 45 Min.
Nutritional value / person: 677 kcal
, Fat: 40 g
, Carbohydrate: 36 g
, Protein: 41 g


4 people


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:

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¾ dl white wine vinegar
2 tbsp sugar
½ tsp salt
1 red onion, finely chopped
1 garlic clove, finely chopped
1 tbsp mustard seeds
200 g rhubarb, sliced


120 g couscous
½ tsp salt
2 ½ dl water, boiling
2 tbsp honey mustard
1 tbsp white wine vinegar
3 tbsp olive oil
100 g Fine Food Nocciola Piemonte IGP, coarsely chopped, roasted
1 bunch peppermint, roughly chopped
1 bunch flat-leaf parsley, roughly chopped

Herb lamb

1 bunch thyme, finely chopped
1 bunch flat-leaf parsley, finely chopped
2 Fine Food Shortlion Eye of Irish Lamb
¾ tsp salt
1 tbsp olive oil
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How it's done

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Mix the vinegar, sugar and salt in a pan, bring to the boil. Reduce the heat, add the onion, garlic and mustard seeds, cover and simmer for approx. 5 mins. Add the rhubarb, cover and simmer for approx. 8 mins., set aside.


Mix the couscous and salt in a bowl. Pour the boiling water over the top, cover and leave to absorb for approx. 5 mins., fluff up with a fork. Combine the mustard, vinegar and oil, mix into the couscous. Mix in the nuts and herbs.

Herb lamb

Place the herbs on a plate. Salt the lamb, toss the lamb in the herbs, press firmly on the coating. Heat the oil in a non-stick frying pan. Fry the lamb for approx. 3 mins. on each side, remove, cover and leave to rest for approx. 5 mins. Carve the meat, serve with the couscous and chutney.

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