for 4 person

Chutney

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

Couscous

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 Shortloin 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.

Show complete recipe