LAMB, COUSCOUS AND OLIVES

CategoryDifficultyIntermediate
Total Time1 hr

  4 PAX - Time 60min

Utensils: Sauté, oven, tray and knife

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INGREDIENTS

 1 Lamb loin (400g with skin and fat)
 200 g Couscous
 250 ml Chicken broth
 50 g Pitted black olives (Kalamata)
 5 g Orange peel, cut into fine strips
 1 Sprig of rosemary
 1 Sprig of cinnamon
 Salt
 Pepper
Paired with:


ELABORATION

1

Score the surface of the fatty part of the loin to create rhombus shapes, as with the magret.

2

Brush the loin with the PONS Family Selection Arbequina EVOO. and salt and pepper.

3

In a pan on low heat, score the fatty part of the loin until it dissolves and takes on a lovely golden colour. This process may take 6-8 minutes depending on the thickness of the meat.

4

Turn the meat over and continue to sauté for 4 more minutes on low heat.

5

Once the meat has browned, let sit for 8 minutes on a tray and set aside until warming in the oven before serving.

6

While the lamb is sitting, cut the Kalamata olives in half and make the couscous.

For the Couscous
7

Put the couscous in a pan, drizzle it with PONS Family Selection Arbequina EVOO. and salt and pepper.

8

Add the orange peel, black olives, rosemary and cinnamon. Stir the couscous.

9

Pour the boiling chicken broth onto the couscous (spreading evenly).

10

Cover the pan with plastic wrap and let sit for 5 minutes while the couscous absorbs the broth.

11

After 5 minutes, stir the couscous with two spoons and cover again with plastic wrap to sit for 5 more minutes. After 5 minutes, stir again.

Finishing touches:
12

Put the lamb loin in the oven, preheated to 180 °C, for 5 minutes. If a thermometer is available, the central temperature of the loin may be measured, which, when ready, should reach 65 °C.

13

Put the couscous in the centre of the serving platter.

14

Place lamb loin cuts on top.

15

Drizzle with Pons EVOO Infused with Rosemary.

16

A few drops of Nonno Balsamic Vinegar. over the lamb are fantastic on this dish.

Observations:
17

To cook the loin to the diner’s taste, the following temperatures should be noted:
- Rare: 55 °C
- Medium-rare: 59 °C
- Medium: 62 °C


 

Ingredients

 1 Lamb loin (400g with skin and fat)
 200 g Couscous
 250 ml Chicken broth
 50 g Pitted black olives (Kalamata)
 5 g Orange peel, cut into fine strips
 1 Sprig of rosemary
 1 Sprig of cinnamon
 Salt
 Pepper
Paired with:

Directions

1

Score the surface of the fatty part of the loin to create rhombus shapes, as with the magret.

2

Brush the loin with the PONS Family Selection Arbequina EVOO. and salt and pepper.

3

In a pan on low heat, score the fatty part of the loin until it dissolves and takes on a lovely golden colour. This process may take 6-8 minutes depending on the thickness of the meat.

4

Turn the meat over and continue to sauté for 4 more minutes on low heat.

5

Once the meat has browned, let sit for 8 minutes on a tray and set aside until warming in the oven before serving.

6

While the lamb is sitting, cut the Kalamata olives in half and make the couscous.

For the Couscous
7

Put the couscous in a pan, drizzle it with PONS Family Selection Arbequina EVOO. and salt and pepper.

8

Add the orange peel, black olives, rosemary and cinnamon. Stir the couscous.

9

Pour the boiling chicken broth onto the couscous (spreading evenly).

10

Cover the pan with plastic wrap and let sit for 5 minutes while the couscous absorbs the broth.

11

After 5 minutes, stir the couscous with two spoons and cover again with plastic wrap to sit for 5 more minutes. After 5 minutes, stir again.

Finishing touches:
12

Put the lamb loin in the oven, preheated to 180 °C, for 5 minutes. If a thermometer is available, the central temperature of the loin may be measured, which, when ready, should reach 65 °C.

13

Put the couscous in the centre of the serving platter.

14

Place lamb loin cuts on top.

15

Drizzle with Pons EVOO Infused with Rosemary.

16

A few drops of Nonno Balsamic Vinegar. over the lamb are fantastic on this dish.

Observations:
17

To cook the loin to the diner’s taste, the following temperatures should be noted:
- Rare: 55 °C
- Medium-rare: 59 °C
- Medium: 62 °C

LAMB, COUSCOUS AND OLIVES
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