Szechuan lamb fillet with pomegranate couscous

Name: Szechuan lamb fillet with pomegranate couscous
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Stem(s) Mint; 2 Garlic cloves; 100 g soft butter; 7-10 Tbsp Salt; 1 Pomegranate; 1 TEASPOON black peppercorns; 1 go. tablespoons Szechuan pepper; 600 g Lamb filet; 2 TABLESPOONS Olive oil; 250 g Couscous; 7-10 Tbsp Cling film, aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Stem(s) Mint
2 Garlic cloves
100 g soft butter
7-10 Tbsp Salt
1 Pomegranate
1 TEASPOON black peppercorns
1 go. tablespoons Szechuan pepper
600 g Lamb filet
2 TABLESPOONS Olive oil
250 g Couscous
7-10 Tbsp Cling film, aluminium foil

Directions

1
For the mint butter, wash mint, shake dry and chop except for a little to garnish. Peel the garlic and press it through a garlic press to make butter. Mix butter with mint, season with salt.
2
Form into a roll using cling film and chill for about 1 hour.
3
Quarter the pomegranate and remove the seeds. Roast peppercorns and Szechuan pepper in a pan without fat. Take them out and crush them roughly in a mortar.
4
Dab the fillet dry. Heat the oil in a frying pan. Fry the fillet for 4-5 minutes. Season with salt. Remove and turn in crushed pepper. Wrap in aluminium foil and let it rest for about 5 minutes.
5
Meanwhile 1⁄4 l Boil up salt water. Sprinkle in couscous and allow to swell according to package instructions. Fold in pomegranate seeds and season with pepper.
6
Cut the mint butter into slices. Slice the Szechuan lamb fillet and serve with mint butter and couscous. Garnish with rest of mint.