Pearl couscous with grilled vegetables and lamb shank
- 25 minutes
Ingredients
For 6 persons
-
300 g
-
1 l
herb stock
-
2 tbsp
lamb seasoning
-
2
lamb crowns
-
1
courgette
-
12
mini carrots
-
6
broccolini
-
1
red bell pepper
-
1
red onion
-
6 tbsp
olive oil
Preparation
- Cook the pearl couscous in the broth as directed on the package.
- Cut the courgette and red bell pepper into chunks, mix with 2 tbsp of olive oil and grill in a grill pan.
- Clean the carrots and broccolini.
- Peel and chop the red onion and sauté in a pan with olive oil, add the grilled courgette and bell pepper. Mix these with the pearl couscous.
- Heat the oven to 165°C.
- Heat a pan with 2 tbsp olive oil and brown the lamb crowns nicely on all sides, sprinkle with the lamb seasoning, then continue cooking in the preheated oven for 10 minutes.
- Put the pearl couscous on a plate and arrange the grilled broccolini and carrots on top, along with the lamb crown.