Lamb Chops with Couscous and Amandín Aztec Stock2013-12-18
- Servings : 4
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Next, Orielo’s suggest lamb chops with couscous. Couscous is a very popular part of Arab cooking. This is a Moroccan recipe based on semolina cooked with a good vegetable or meat stock. This time, however, we’ll be making it with our Aztec Stock.
- 8-12 lamb chops
- Fresh rosemary and thyme
- 250g couscous
- 250ml Aztec Stock
- 1 yellow pepper
- 1 piece of pumpkin
- Half a courgette
- 2 cloves of garlic
- Curry, cinnamon, ginger and cumin
- Fresh coriander
- 1 tablespoonful of vegetable-based margarine
- 1 handful of raisins
- Extra virgin olive oil
- Salt and ground black pepper
Wash the vegetables well and dice them finely. Chop the garlic very finely and mix it into the vegetables. Fry them over a medium heat in a casserole with about three tablespoonfuls of olive oil, making sure not to overdo them. Shortly before they are ready add the raisins, cumin, ginger and ground cinnamon.
Heat the 250ml of Aztec Stock in a saucepan and when it starts to come to the boil take it off the heat, add the 250g of couscous and leave it to soak for about 3 minutes with the pan covered.
When the 3 minutes are up, add a spoonful of vegetable-based margarine and stir for a few seconds over the heat to stop the couscous sticking and keep the grains separate. Then mix the couscous with the fried up browned vegetables and the finely-chopped fresh coriander.
Aztec Sauce: we’re going to make a sauce thick enough to decorate the dish. Heat up a little Aztec Stock together with a spoonful of honey. Alongside this, put a little cold stock into a glass and dissolve two spoonfuls of corn flour in it so that there are no lumps. Add the dissolved corn flour to the hot stock and stir until it thickens.
Lamb chops: leave the chops to macerate in a bowl with fresh rosemary and thyme for about two hours before beginning to cook. To do this, put a tablespoonful of olive oil and a very finely-chopped clove of garlic in a small bowl, mix well and brush the oil onto the chops, cover the chops with a piece of film and leave them to macerate in the fridge for at least two hours.
After macerating, cook the chops on a very hot griddle pan over a high heat for about 3 or 4 minutes on each side.
Finally, arrange the dish using a little of the Aztec sauce. Make a pile with the couscous and finally add the lamb chops.
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