Matt Tebbutt
from
Market Kitchen
With a handful of ingredients Matt Tebbutt creates a 20-minute springtime feast for one
With a handful of ingredients Matt Tebbutt creates a 20-minute springtime feast for one
Lamb with couscous and samphire salad
Method
2. Add the instant couscous to a pan of boiling water and cook according to the manufacturer's instructions.
3. Pour the red wine vinegar into a bowl, adding salt and sugar to taste. Finely chop the shallots and stir to make the dressing.
4. Blanch the samphire in boiling salted water. Drain and put in a bowl. Roughly chop the mint and parsley and add to the samphire.
5. Stir shallot dressing into the couscous and into the samphire salad. Drizzle the salad with extra virgin olive oil. Serve the couscous and salad with the lamb.
Prep:
10 min
Cook: 10 min
Cook: 10 min
Ingredients
1x neck fillet Lamb, (saltmarsh), bonedOlive oil
50g instant Couscous
For the samphire salad:
4 tbsp cabernet sauvignon red wine vinegarcaster sugar, to sweeten vinegar
2 Shallots, finely sliced
100g marsh Samphire
1 bunch Mint
1 bunch flat-leaf parsley
extra virgin olive oil, for drizzling
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