- 0:30 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
There’s no need for roast lamb to take all day – this roast-for-four is ready in 30 minutes.
Ingredients
- 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
Method
- Step 1Preheat oven to 220°C. 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.
- Step 2Meanwhile, 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.
- Step 3Cook 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.
- Low carb
- Low sugar
- Lower gi
Nutrition
2678 kj
Energy
31g
Fat Total
7g
Saturated Fat
7g
Fibre
44g
Protein
102mg
Cholesterol
308.71mg
Sodium
7g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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