recipes
Marinated Lamb with Mint Pea Couscous
Lamb marinated in lemon, mint & garlic cooked on the BBQ and served with couscous.
serves 4
5 min prep
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ingredients
| ¼ cup olive oil ¼ cup lemon juice 1 clove garlic, peeled and crushed 1 tablespoon chopped fresh mint 500g lamb - back strap or leg steak 1 cup couscous 2 teaspoons butter 1 cup Birds Eye Mint Peas 1 cup boiling water 2 spring onions, chopped |
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instructions
step 1
Place oil, juice, garlic and mint in a bowl. Add lamb and toss well.
step 2
Heat a little oil in a hot pan or on a barbecue plate. Cook lamb for a few minutes on both sides.
step 3
Place couscous, butter and Birds Eye Mint Peas in a bowl. Pour over boiling water and stand for a couple of minutes until water is absorbed.
step 4
Fork through couscous to fluff up. Slice lamb into strips and serve on a bed of couscous. Sprinkle with spring onions to serve.
recipe tip
Substitute couscous for tabouli and make a cold salad.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2110kJ (504Cal) | 659kJ (158Cal) |
| Protein | 34.3g | 10.7g |
| Fat - Total | 21.3g | 6.7g |
| - Saturated | 5.4g | 1.7g |
| Carbohydrate | 41.9g | 13.1g |
| - Sugars | 1.9g | 0.6g |
| Dietary Fibre | 3.7g | 1.1g |
| Sodium | 104mg | 32mg |
| Potassium | 642mg | 201mg |
Country Harvest - carrot, peas, cauliflower & broccoli
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Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Marinated Lamb with Mint Pea Couscous
Marinated Lamb with Mint Pea Couscous
Lamb marinated in lemon, mint & garlic cooked on the BBQ and served with couscous.
ingredients
¼ cup olive oil
¼ cup lemon juice
1 clove garlic, peeled and crushed
1 tablespoon chopped fresh mint
500g lamb - back strap or leg steak
1 cup couscous
2 teaspoons butter
1 cup Birds Eye Mint Peas
1 cup boiling water
2 spring onions, chopped
instructions
step 1
Place oil, juice, garlic and mint in a bowl. Add lamb and toss well.
step 2
Heat a little oil in a hot pan or on a barbecue plate. Cook lamb for a few minutes on both sides.
step 3
Place couscous, butter and Birds Eye Mint Peas in a bowl. Pour over boiling water and stand for a couple of minutes until water is absorbed.
step 4
Fork through couscous to fluff up. Slice lamb into strips and serve on a bed of couscous. Sprinkle with spring onions to serve.
serves 4 5 min prep recipe tip
Substitute couscous for tabouli and make a cold salad.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au