One-Pot Lamb Ragout with Lemon Couscous
Eat Serve immediately with the hot couscous. Tip: For an extra zesty flavour add the juice of ½ a lemon to the couscous, or if preferred, serve with plain boiled rice.
prep time
25 mins
cook time
1 hour 20 minutes
serves
6 people
Ingredients
- 675g/1½lb lean boneless lamb shoulder, leg or neck fillet, cut into 2.5cm/1inch cubes
- 15ml/1tbsp olive oil
- Grated zest of 1 lemon
- 2 garlic cloves, peeled and crushed
- 6 spring onions, finely chopped
- 150ml/¼pint dry cider or white wine
- 600ml/1pint good, hot lamb or vegetable stock
- 2 bay leaves
- 100g/4oz sweet corn kernels
- 75g/3oz sugar snap peas
- 75g/3oz cauliflower florets
- 2 medium courgettes, roughly chopped
- Salt and freshly milled black pepper
- Small handful freshly chopped mint leaves
For the couscous
- :300g/10½oz dried plain couscous
- 425ml/¾pint good, hot vegetable stock
- Grated zest of 1 lemon
Method
- Heat the oil in a large casserole dish and cook the lamb with the lemon zest and garlic over a moderate heat for 4-5 minutes until brown, stirring occasionally. Transfer to a large plate.
- In the same pan add the spring onions and cook for 1-2 minutes until soft. Return the lamb to the casserole dish and add the cider or white wine, stock and bay leaves.
- Bring to the boil, reduce the heat, cover and cook for 1 hour. Add the remaining vegetables except the sugar snap peas and cook for a further 10-15 minutes.
- Meanwhile prepare the lemon couscous; place the couscous in a large heatproof dish and pour over the hot stock. Cover and leave to stand for 5 minutes, then season, add the lemon zest and fluff up the grains with a fork.
- Season the ragôut and stir through the sugar snap peas and fresh mint.
- Serve immediately with the hot couscous.
