Lamb steaks with herb couscous and shallots

Name: Lamb steaks with herb couscous and shallots
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 12 Shallots; 2 TEASPOONS Oil; 100 ml Balsamic vinegar; 50 ml apple juice; 1 TEASPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Couscous; 1/2 bunch Chives; 1 TABLESPOON Olive oil; 50 g Parmesan in one piece; 600 g Lamb steaks (about 50 g each); 1 (approx. 200 g) Courgette; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

12 Shallots
2 TEASPOONS Oil
100 ml Balsamic vinegar
50 ml apple juice
1 TEASPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Couscous
1/2 bunch Chives
1 TABLESPOON Olive oil
50 g Parmesan in one piece
600 g Lamb steaks (about 50 g each)
1 (approx. 200 g) Courgette
7-10 Tbsp Aluminium foil

Directions

1
Peel and halve the shallots. Heat 1 tsp. oil in a saucepan. Brown the shallots briefly and deglaze with vinegar, apple juice and honey, simmer for about 8 minutes. Season to taste with salt and pepper
2
Meanwhile boil 250 ml water and salt it. Put the couscous in a flat dish and pour salt water over it. Mix well with a fork and let it stand for 8-10 minutes. Wash the chives, shake dry and cut into fine rings. Add olive oil and chives to the couscous and loosen up with a fork. Keep warm. Slice Parmesan cheese
3
Dab meat dry. Season with salt and pepper. Heat 1 tsp. oil in a frying pan. Fry the steaks over medium heat for 5-8 minutes, turning them over, depending on their thickness. Wrap meat in aluminium foil and let it rest. Clean and wash the zucchinis, cut them in half lengthwise and slice them. Fry for 2-3 minutes. Season with salt and pepper. Arrange lamb steaks with sauce, zucchini and couscous on plates. Sprinkle with Parmesan shavings