Lamb on Couscous
Nutritional values
(Percentage of daily recommendation)
| Calorie | 828 cal. | (39 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 32.9 mg | (274 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,497 mg | (37 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 650 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 4 Lamb loin about 180 grams each (approximately 6 ounces)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 4 sprigs rosemary
- 40 grams Pine nuts
- 1 untreated Orange
- 100 grams dried Apricot
- 1 onion
- 350 milliliters Vegetable broth
- 1 pc Cinnamon stick
- ½ Star anise
- 350 grams instant Couscous
- 50 grams raisins
Preparation steps
Preheat the oven to 100°C (approximately 210°F).
Rinse the lamb, pat dry and season with salt and pepper. Fry in 1 tablespoon of hot oil until brown on all sides. Place onto a roasting pan with drip pan underneath. Put rosemary on top. Cook about 40 minutes until slightly pink.
Sauté the pine nuts in 1 tablespoon hot oil. Rinse the orange in hot water, dry, grate the zest, then squeeze out the juice. Chop the apricots. Peel and finely chop the onion. Add the onion to the pine nuts and sauté 2-3 minutes. Deglaze with the orange juice and the broth. Add in the cinnamon, star anise and orange zest. Add the couscous, apricots and raisins, sprinkle with salt and pepper, cover and simmer over low heat for 5-10 minutes to finish cooking. Add broth as needed.
Remove the lamb from the oven and leave covered with aluminum foil for a few minutes to rest.
Stir and taste the couscous, add seasoning as needed. Spread onto deep plates, cut the lamb into pieces and add on top. Serve garnished with rosemary.
