- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 45 minutes
- Effort: medium
- 4 lamb fillets, trimmed of fat
- 2 small eggs, beaten
- 3 tbsp olive oil
- 600 ml chicken stock
- 25 g butter
- 140 g couscous
- 500 ml whipping cream
- 1 shallot, sliced
- 1 clove garlic, sliced
- 1 tbsp cumin seeds
- 1 Savoy cabbage, quartered, tough stalk removed, leaves shredded
- black pepper
For the herbed breadcrumbs:
- 1 day-old loafwhite bread, crust removed
- 1 clove garlic, finely chopped
- 50 g parsley, stalks discarded, leaves chopped
1. First make the breadcrumbs. Cut the bread into chunks and grind to crumbs in a food processor or through a coarse sieve. Mix with the garlic and parsley, and spread out on a plate.
2. Dip the fillets in beaten egg, then roll in the breadcrumbs. Season with salt and pepper.
3. Heat the oil in a frying pan over medium heat. Add the lamb and gently fry, turning, for 3-5 minutes depending on how well you like your lamb cooked. Remove from the pan and leave to rest in a warm place.
4. Bring the chicken stock to the boil in a saucepan. Add the butter, some salt and pepper, and then the couscous. Cook for 3 minutes, then remove from the heat and allow to cool down.
5. Put the cream in another saucepan and bring to the boil. Add the shallot, garlic and cumin, and simmer for a minute or two.
6. Set aside a ladleful or two of the cream to use as a garnish. Add the shredded cabbage to the remainder and simmer for 2-3 minutes.
7. Assemble on individual serving plates using a ring as a guide. Fill the ring halfway with the couscous, then fill to the top with the creamed cabbage. Slice the lamb and place on top. Served with a little of the cumin cream drizzled around the plate.
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