Roasted lamb with couscous and sautéd vegetables

120 min
Temperature: Hot
Type of dish: Main course, Meats, Vegetables
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Jarrete de pierna de cordero congelado 1.375 kg
Couscous 0.25 kg
Chickpeas 0.1 kg
Carrot 0.1 kg
Onion 0.1 kg
Red pepper 0.1 kg
Courgette 0.5 kg
Yellow Moorish kebab mix 0.002 kg
Onion 0.038 kg
Carrot 0.038 kg
Green leek 0.188 ud
Red wine 0.038 l
Water 0.75 l
Elaboration

For the lamb:

  • Cooked vacuum packed: in the vapour oven 18 hours at 65 ºC.
  • Regenerated, take out from the bag: in the oven (dry heat) 10 minutes per side at 180 ºC.
  • For the garnish:
    • Courgette noodles and cherry tomatoes cut in half. Stir fry them separately.

For the couscous:

  • Prepare a dark poultry stock.
  • Soak the couscous with boiling water and cover it so that it moistens for around five minutes. After five minutes, add olive oil and stir with a fork to fluff it.
  • For the couscous garnish:
    • Leave the chickpeas to soak for 12 hours previously. Cook in boiling water until they are tender and then drain.
    • Cut the carrot, the red pepper, the onion and the pumpkin in cubes. Stir fry all the vegetables, trying not to tenderize them too much.
    • Mix the chickpeas and the vegetables with a portion of the stock, and boil the mixture slowly for 20 minutes. Add the spices (you can use the yellow Moorish kebab mix) and salt.
Nutritional information (1 portion)
Fiber 10.03 g
Saturates 25.43 g
Monounsaturated fatty acids 26.15 g
Polyunsaturated fatty acids 4.34 g
Cholesterol 214.55 mg
Calcium 170.16 mg
Iron 8.08 mg
Zinc 8.47 mg
Vitamin A 559.55 ug
Vitamin C 62.68 g
Folic acid 153.16 ug
Salt (Sodium) 163.43 mg
Sugars 17.15 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.