Garlic Lamb With Hazelnut And Lemon Couscous

Theres no need for roast lamb to take all day - this roast-for-four is ready in 30 minutes.

The ingredient of Garlic Lamb With Hazelnut And Lemon Couscous

• 150g 1 2 cup greek style natural yoghurt
• 3 garlic cloves crushed
• 1 2 cup chopped fresh mint
• 2 about 300g each lamb rounds rumps
• 185ml 3 4 cup massel chicken style liquid stock
• 1 tablespoon olive oil
• 190g 1 cup couscous
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon rind
• 1 3 cup chopped fresh continental parsley
• 75g 1 2 cup dry roasted hazelnuts coarsely chopped
• 150g green round beans trimmed
• greek style natural yoghurt extra to serve

The Instruction of garlic lamb with hazelnut and lemon couscous

• preheat oven to 220u00b0c line a baking tray with non stick baking paper combine the yoghurt garlic and half the mint in a bowl season with salt and pepper place lamb on the lined tray coat with the yoghurt mixture bake for 25 minutes for medium or until cooked to your liking sprinkle with the remaining mint thickly slice
• meanwhile bring the stock and oil to the boil in a small saucepan over high heat place the couscous and lemon juice in a heatproof bowl pour over the stock mixture cover and set aside for 3 5 minutes or until the liquid is absorbed use a fork to separate the grains stir in the lemon rind parsley and hazelnuts
• cook the beans in a saucepan of boiling water for 1 minute or until bright green and tender crisp drain serve the lamb with the couscous mixture beans and extra yoghurt

Nutritions of Garlic Lamb With Hazelnut And Lemon Couscous

calories: 640 042 calories
calories: 31 grams fat
calories: 7 grams saturated fat
calories: 43 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 44 grams protein
calories: 102 milligrams cholesterol
calories: 308 71 milligrams sodium
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calories: nutritioninformation