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Receta Lemon Cranberry Lamb
by Hungry Jenny

Lemon Cranberry Lamb
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Reino Unido British
Tiempo para Cocinar: Raciónes: 2

Ingredientes

  • 4-6 lamb chops
  • 2 tsp Chinese five-spice
  • Salt n pepper
  • Bit of olive oil
  • 100g couscous
  • 150ml boiling stock
  • 100g butterbeans
  • 2 tbsp cooked peas
  • 2 tbsp lemon juice
  • Zest and juice of 1 lemon
  • Zest and juice of 1 lime
  • 1 tbsp wholegrain mustard
  • 2 tbsp dried cranberries

Direcciones

  1. Season the chops with salt, pepper and five-spice.
  2. Mix the juice, zest and mustard in a bowl and sit the chops in it for 10 minutes. Shake off the excess and set the bowl aside.
  3. Seal the lamb in a hot pan with the oil for a minute or two on each side.
  4. Transfer the lamb to a baking tray and roast at 190 degrees C for 10-20 minutes, depending on how well done you like it.
  5. Meanwhile, put the couscous into a bowl, pour over the stock and cover for 5 minutes. Add the butterbeans, peas, and lemon juice.
  6. Gently heat the juice mixture, adding in the cranberries towards the end. Pour over the chops and serve with the butterbean couscous.