Hogget with green olive and preserved lemon couscous

Older than lamb, hogget is full of flavour and goes brilliantly with the salty sharpness of preserved lemon and olives in this main course from Matt Tebbutt
By Matt Tebbutt
Hogget with green olive and preserved lemon couscous
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the couscous

  • 1 tbsp red wine vinegar
  • 2 tsp sugar
  • 1 tbsp butter
  • handfuls whole blanched almonds
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp smoked paprika
  • 150 g cooked couscous
  • 2 shallots, finely diced
  • 1 red chilli, finely diced
  • 1 preserved lemons, finely chopped rind only
  • 6-8 green olives, chopped
  • 1-2 tbsp olive oil
  • 3-4 threads saffron, soaked in 1 tsp warm water

For the hogget

  • 200 g hogget lamb loin, trimmed of fat and sinew
  • 1 tsp olive oil
  • 1 tbsp butter

Method

1. For the couscous: heat the vinegar and sugar together in a small pan over a medium heat until the sugar has dissolved. Set aside to cool.

2. Melt the butter in a frying pan over a medium heat, add the almonds, cinnamon, ginger and paprika and stir to combine. Fry for 2-3 minutes, or until the almonds are lightly toasted, then remove from the heat. When cool enough to handle, chop roughly.

3. Mix the red wine vinegar reduction, chopped almonds and all of the remaining couscous ingredients together in a large bowl, adding the saffron soaking water as well as the threads. Set aside.

4. For the hogget: season the hogget loin with salt and black pepper. Heat the oil in a pan over a medium-high heat, add the hogget and fry for 5 minutes on each side, or until brown on the outside and cooked to your liking. Turn off the heat, add the butter and allow to rest for 5 minutes.

5. To serve, spoon the couscous onto a plate, top with the hogget loin and pour over any pan juices.

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