You are here:

Lamb with couscous and samphire salad

Matt Tebbutt from Market Kitchen
With a handful of ingredients Matt Tebbutt creates a 20-minute springtime feast for one

Lamb with couscous and samphire salad

Method

1. Season the fillet of lamb and drizzle with olive oil. Cook the fillet in a hot griddle pan for 5 minutes or to liking, turning half way through cooking time.

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.

Comments add a comment

Be the first to add a comment...

Serves: 1

Prep: 10 min
Cook: 10 min

Ingredients
1x neck fillet Lamb, (saltmarsh), boned
Olive oil
50g instant Couscous

For the samphire salad:

4 tbsp cabernet sauvignon red wine vinegar
caster 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