Tasty and tender lamb fillet served with wilted spinach and a delicious herb and lemon couscous.

  • Serves: 4 people
  • Prep time: 40 minutes
  • Cooking time: 20 minutes
    • Moroccan

    Marinated Lamb Fillet with Couscous

    Recipe Information

    Print page

    100g Couscous

    25g Pine Nuts, toasted

    Extra Virgin Olive Oil

    Zest of 1 Lemon

    Fresh Mint, chopped

    Fresh Parsley, chopped

    4 Lamb Fillets

    4 Garlic Cloves

    50g Butter

    4 handfuls of Baby Spinach

    Lamb stock/jus

    Small bunch Rosemary


    Pre-heat the oven to 170°C/Fan 150°C/Gas Mark 3.

    For the couscous

    Place in a large bowl and cover with one and a half times the volume of couscous with boiling water or stock. Cover tightly with clingfilm and let steam for 25 minutes.

    When cool, take off the clingfilm & fluff up with a fork. Season with lemon zest, salt and pepper. Add the chopped mint, parsley & pine nuts. Add extra virgin olive oil to taste.

    For the lamb

    Season all over with salt and pepper. Heat a little oil in a large frying pan and place the lamb fatty side down in the pan.

    Leave for 2 minutes until it is golden and then turn over. Add the butter, garlic and half the rosemary.

    Baste the lamb for 5 minutes and then remove from the pan and place on a tray. Lift out the garlic and rosemary and put on top of the lamb. Spoon over some of the butter.

    Roast in a pre-heated oven at 170°C for 8 minutes. When done, take out and let the meat rest in a warm spot before slicing.

    Just before serving wilt some spinach in a shallow pan with a little butter, strain on some kitchen paper. Chop some rosemary & add to the lamb stock / jus and warm.

    To serve, place the spinach to one side of the warm plates and spoon the couscous onto the other side. Carve the lamb & lay over the spinach and spoon the sauce over.