Lamb Stuffed with Couscous

It was only last week that we tried lamb stuffed with couscous, but we decided to try it again as we had enjoyed it so much.

Much the same this time: lamb fillets stuffed with a mixture of couscous (hydrated with chicken stock), pine nuts, parsely and mint with a sprinkle of cinnamon. We didn’t have spring onions this time, so didn’t include them but I did add some chopped dates into my half. Served on a bed of roasted cherry tomatoes, red pepper and orange pepper, it was good but not quite as good as last time somehow; maybe the spring onions made the difference or maybe we overcooked it a little this time.

The recipe goes something like this, if I remember correctly. The amount of couscous actually makes twice as much as we need for stuffing two neck fillets, so we just eat the rest of the couscous as an accompaniment.

2 lamb neck fillets
125g couscous
200ml hot chicken stock
one large or 2 small spring onions, chopped, including white and green parts
small bunch parsely, chopped
small bunch mint, chopped
handful pine nuts, roasted or dry fried until light brown
dash of cinnamon
pinch of salt

Add the spring onions, parsely, mint and pine nuts to the couscous in a bowl. Add the hot chicken stock, stir up and cover with a plate for 15 minutes. Fluff it up with a fork when it’s ready.

Cut open the lamb neck fillets and flatten them out. Place a line of couscous down the middle and wrap the flattened lamb around it, tying it up with string. Brown the wrapped fillets in a frying pan, then put into a 180 degree oven for 20 minutes (actually maybe 15 minutes as we did 20 this time and it was too long, last time it was moister and slightly pink inside).

Slice and serve with whatever takes your fancy.