Herb lamb with rhubarb chutney
Ingredients
for 4 person
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 |
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 |
How it's done
Chutney
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.
Couscous
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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