Ep 24 Chloe and Kelly: Fillet of Lamb with Israeli Couscous and Persian Cigar
Prep: 25 mins (+ 2 hours marinating)
Cook: 30 mins
- 8 lamb fillets
- Chopped parsley, to garnish
Lamb curry paste
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp sweet paprika
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 1 lemon, zested, plus extra 2 tbs lemon juice
- 1 tbs olive oil
- 1 tsp brown sugar
- 2 garlic cloves, crushed
- 500ml (2 cups) vegetable stock
- 250g pearl couscous
- 2 tbs lemon juice
- 2 tbs extra virgin olive oil
- 1/2 bunch parsley, leaves picked
- 1/2 bunch mint, leaves picked
- 1 small red onion, finely chopped
- Seeds of 1 pomegranate
- Salt and pepper, to season
- 100g goat’s cheese
- 100g feta cheese
- 1 tbs smoked paprika
- 4 large spring roll wrappers
- 30g butter, melted
- Vegetable oil, to deep-fry
- To make lamb curry paste, combine all ingredients in a bowl. Add lamb and rub all over to coat. Cover and refrigerate for 2 hours or overnight.
- To make couscous salad, bring stock to the boil in a medium saucepan. Reduce heat to low. Add couscous and simmer, covered, for 10 minutes or until tender and stock is absorbed.
- Whisk lemon juice and oil in a large bowl, then stir in couscous and remaining ingredients. Season with salt and pepper.
- To make Persian cigars, combine cheeses and paprika in a small bowl.
- Place spring roll wrappers on a clean work surface. Divide cheese mixture among wrappers and brush edges with melted butter. Roll to enclose, folding in sides. Repeat with remaining pastry sheets, butter and filling.
- Bring lamb to room temperature. Preheat a large frying pan over medium-high heat. Add lamb and cook for 2 minutes on each side or until cooked to your liking. Transfer to a warm plate for 5 minutes to rest. Slice lamb.
- Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop cigars into oil and fry, turning halfway, for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
- Divide couscous among serving plates and top with lamb. Garnish with parsley and serve with Persian cigars on the side.
- Israeli couscous is also known as pearl couscous and is a small spherical type of pasta.
- You could substitute lamb fillets for backstrap, chops or cutlets.
- These Persian cigars would make a great canapé or appetiser. Serve with sweet chilli sauce or a squeeze of lemon.