Skewered lamb marinated with spices, herbed couscous
Leg of lamb cubes marinated in a mixture of curry, cumin, five spice and coriander served on a green herbed couscous and diced Italian tomatoes.
IngredientsRecipe for 4 persons
For the lamb skewers
For the herbed couscous
For the tomato concassé
- Salt and pepper
- Olive oil
- Vegetable oil
Preparation time: 30.00 min
Preheat your Four at 400.00 °F
- General preparation
Take off all the herbs' leaves from the stem. Finely chop the shallot. Dice the Italian tomatoes. Mix the tomatoes with the shallot, balsamic vinegar, a drizzle of olive oil and season with salt and pepper.
- Lamb skewers preparation
Marinate the lamb cubes 10-15 minutes in a mixture made with all the spices mixed with a drizzle of olive oil and season with salt and pepper. Thread the lamb cubes on skewers and sear them in a pan with a drizzle of vegetable oil, 2 minutes on each side over medium heat.
- Herbed couscous preparation
Boil water and immerse the herbs for 3 minutes before mixing them. Season with salt and pepper and pour the green water over the couscous. Cover and let stand 10 minutes before fluffing the couscous with a fork.
- To serve
In a plate, serve the herbed couscous using a ring mold, add a lamb skewer on top and garnish with diced tomatoes.
Cook your skewers on the BBQ and marinate lamb cubes overnight for extra flavor.