for 4 person

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

How it's done

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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