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Lamb with couscous and samphire salad
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 1
With a handful of ingredients Matt Tebbutt creates a 20-minute springtime feast for one
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Ingredients
For the 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.
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