Spinach & Pistachio Stuffed Lamb Breast recipe | Morrisons
Try this unusual recipe for lamb breast inspired by North African cuisine. M Kitchen chef, Pete Williamson, says, 'North African flavours are delicious with lamb, and these textures combine so well'
serves 8 people
prep in 20 mins
cook in 130 mins
Ingredients
1 onion, peeled and finely chopped
2 tbsp olive oil
2 garlic cloves, peeled and finely chopped
150g baby spinach leaves
100g fresh breadcrumbs
75g pistachios, shelled
2 tbsp fresh rosemary, chopped
4 tbsp fresh mint, chopped
2 lamb breasts, boned (your Morrisons butcher can do this for you)
500g butternut squash, peeled and cubed
300g cous cous
½ tsp turmeric
600ml hot chicken stock, made from a cube
100g feta, crumbled
Heat the oven to 240°C/220°C fan/Gas 9. Cook the onion in half the oil until soft. Add the garlic and cook for 1 minute then add the spinach. When it wilts, remove from the heat.
Place the spinach in a bowl and add the breadcrumbs, pistachios, rosemary and half the mint. Season well and mix. Lay one lamb breast skin-side down and arrange the stuffing down the centre. Lay the second breast on top then roll up. Secure with string.
Roast for 40 minutes, turning to make sure all sides brown evenly. Turn the oven down to 200°C/180°C fan/Gas 6 and roast for a further 1½ hours until cooked through and no pink meat remains. If the lamb starts to brown too much, cover with foil.
Meanwhile, place the squash in a roasting tin, pour over the remaining oil and season. Roast for 30 minutes then cool slightly.
Place the cous cous in a bowl with the turmeric, stock and season. Mix briefly, cover with cling film for 10 minutes, then fluff up with a fork. Gently stir through the roasted squash, remaining mint and feta.
Allow the lamb to rest for 20 minutes before slicing and serving with the cous cous.
Per serving: calories 555 (28%), sugar 4.1g (4.5%), fat 24.4g (35%), saturates 8.7g (44%), salt 1.3g (22%) of your guideline daily amount
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CLICK HERE FOR MY RECIPE ON HOW TO MAKE COUSCOUS:
Fresh Couscous Salad with Mint and Currants
Servings: 10- ½ cup portions
Ingredients
2 cups couscous
2 cups water
1-teaspoon salt
1 -tablespoon olive oil
1-cup currants
1/3- cup fresh lemon juice
1/3- cup extra virgin olive oil
½ cup fresh chopped mint
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley for garnish
Directions
1. In a medium saucepan, bring the water, ½ tsp. salt, and olive oil just to a boil. Stir in the couscous, cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork and put into a medium size bowl. Set aside to cool completely.
2. Once your couscous is at room temperature, you then add the currants, lemon juice, extra virgin olive oil, chopped fresh mint, 1/2 tsp. of salt and black pepper. Mix all the ingredients together.
3. Place the couscous into your favorite bowl and garnish it with some fresh chopped parsley. Enjoy! ☺
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The FOODCOMMANDER is not willing to make nice. In his cooking show, he will bluntly tell you what's good and bad, right or wrong. Follow his command and you will eat like a chef!
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