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Garlic lamb with hazelnut and lemon couscous

  • 0:30 Prep
  • 0:30 Cook
  • 4 Servings


  • 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


  • 1
    Preheat 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.
  • 2
    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.
  • 3
    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.

Source: taste.com.au


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