Lamb filet with Szechuan pepper and mint butter

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash mint, shake dry and, except for something to garnish, pluck leaves from the stalks and chop them. Peel the garlic and press it through a garlic press. Knead butter, garlic and mint.

2. 2

   Season with salt. Form butter into a roll, wrap in cling film and chill. Break open apple and remove seeds. Wash the meat, dab dry, remove fat and white skin. Heat two tablespoons of oil in a pan.

3. 3

   Fry the meat for six minutes all around. Season with salt. Roast pepper in a pan without fat and crush it in a mortar. Turn the meat in the pepper, wrap it in aluminium foil to keep it warm and let it rest.

4. 4

   In the meantime boil 250 millilitres of salted water. Add a tablespoon of oil and couscous to the boiling water. Bring to the boil, turn off the stove and let it swell for five minutes in a closed pot. Loosen the couscous with a fork and fold in pomegranate seeds.

5. 5

   Cut the meat into slices. Arrange couscous, meat and herb butter on plates. Garnish with remaining mint.

Nutrition Facts

KCAL
650 kcal

CARBS
38 g

FATS
40 g

PROTEINS
34 g