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Sous Vide Fillets of Lamb | Recipe by sousvidetools.com

Sous Vide Fillets of Lamb with a Salad of Moroccan Couscous

Sous Vide Fillets of Lamb with a Salad of Moroccan Couscous Lamb
  • COOK TIME: 1 Hour
  • PREP TIME: 45 Minutes
  • DIFFICULTY: Medium

Ingredients

  • 8 x 100g Lamb Fillets / Daggers
  • 50 G Harrissa Paste
  • 250g Quick-Cooking Couscous
  • 60g Raisins
  • 350mls Boiling Chicken or Vegetable Stock
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Lemon Juice
  • 1 Clove Garlic—Minced
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Coriander
  • ½ Teaspoon Ground Ginger
  • Sea Salt
  • 1 Carrot—Peeled and Grated
  • ½ Red Pepper—Diced
  • ¼ Red Onion—Finely Diced
  • 1 Cup Canned Chickpeas—Rinsed and Drained
  • 2 Tablespoons Finely Chopped Flat-Leaf Parsley
  • 2 Tablespoons Finely Chopped Coriander Leaf
  • 70g Roasted Peeled Pistachio Nuts
  • Seeds from Half a Pomegranate

 

Equipment

EQUIPMENT

Method

An exotic Moroccan couscous salad with chickpeas, raisins and colourful vegetables coated in a delicately spiced olive oil and lemon dressing. A stunning addition to the lamb fillet.

METHOD

  1. Trim off any silver skin and fat from the lamb fillets and marinate in the harrissa paste. Seal in a vacuum pouch
  2. Cook in a pre-heated water oven at 55 degrees for 30 mins (rare) or 58 degree for 20 mins (medium)
  3. Take the lamb from the pouch and pat dry. In a very hot griddle plate char the fillets off and season with salt
  4. Mix the couscous with the raisins in a bowl and pour over the boiling stock
  5. Cover with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes
  6. Place the oil, lemon juice, garlic, spices and salt in a jar with a screw-top lid and shake to mix
  7. Fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley. Pour over the dressing and toss together until well combined.
  8. To serve, place the couscous in bowls and carve the grilled lamb fillets on top. Sprinkle with pomegranate seeds, chopped coriander and roasted pistachio nuts

Chef’s Tip –

This is the perfect summer dish. Why not wrap in a grilled wrap or pitta for a snack or picnic dish and serve with a cucumber raita.

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