Lamb with dukkah sauce

Lamb with dukkah sauce

Total: 45 min. | Active: 45 min.
lactose-free
Nutritional value / person: 514 kcal
, Fat: 12 g
, Carbohydrate: 53 g
, Protein: 41 g

Ingredients

4 person

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

1 tbsp olive oil
2 Fine Food Lammnierstücke (approx. 600 g)
½ tsp salt
a little pepper

Sauce

2 dl red wine
1 dl water
½ tbsp brown Maizena Express cornflour
½ tbsp Fine Food Fond de veau concentré
1 tsp Fine Food Dukkah

Carrots

1 tbsp olive oil
1 shallot, finely chopped
500 g carrots, cut into slices approx. 1 cm wide
1 dl water
50 g Fine Food Medjool Dates, pitted, cut into thin strips
¾ tsp Fine Food Dukkah
½ tsp salt

Couscous

180 g couscous
3 dl water
½ tbsp Fine Food Fond de veau concentré
½ bunch flat-leaf parsley, finely chopped
1 organic lemon, grated zest and 2 tbsp of juice
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How it's done

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Lamb

Heat the oil in a frying pan. Season the meat, fry for approx. 2 mins. on each side. Remove, cover and keep warm.

Sauce

Pour the wine and water into the same frying pan, loosen any bits that have stuck to the pan. Reduce the liquid by half. Add the cornflour, stock and dukkah, simmer for approx. 1 min.

Carrots

Heat the oil in a pan. Add the shallot, sauté for approx. 2 mins. Add the carrots and cook for approx. 2 mins. Pour in the water, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. until soft. Add the dates and dukkah, season with salt.

Couscous

Empty the couscous into a bowl. Pour the water and stock into a pan, bring to the boil. Pour over the couscous, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork, add the parsley, lemon zest and juice, mix.

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