BY HELEN WESTWATER
Having previously lived on an idyllic Cornish farm complete with delightful spring fluffy lambs hopping around the fields, I’m afraid to confess to the vegetarians amongst you that, although I am not a huge meat-eater, lamb is one of my favourite meats. As one of the benefits of writing this column is that I sometimes actually get to cook food for myself instead of for others, I’m therefore quite happy to have worked lamb into the menu. According to Chinese medicine and perhaps owing to it being a high source of zinc, it aids the libido and the kidneys.
Here we combine lamb with freshly sprouted baby carrots, red onion, asparagus spears and freshly made couscous garnished with pomegranate.
Ingredients (Serves 2)
• 4 lamb chops or fillets (garreta)
• Marinade (marinate the lamb for at least 6 hours or preferably overnight)
• 1 glass white dry wine
• 1 dessert spoon olive oil
• 2 cloves garlic, crushed
• 1 teaspoon oregano
• Couple of sprigs fresh rosemary
• Sea salt and pepper to taste
For the roasting dish
• Scant quantity of olive oil for roasting dish
• 1 red onion, sliced
• 8 small baby carrots, peeled and chopped
• 8 asparagus (cut off the tough bottom ends)
• 1 lemon, in quarters
• 250 gm couscous
• Boiled water to cover (by about an inch)
• 1/2 lemon, squeezed
• 1 tablespoon olive oil
• 2 chillis (guindillas), finely chopped
Add when ready:
• 1 pomegranate, seeded
• Fresh herbs
Heat oven to 240C.
An hour before you wish to serve your meal, lower the heat of the oven to 220C and prepare the vegetables while it is heating. Place the red onion and chopped carrots with a little olive oil, salt and pepper in a roasting tray. Roast for about 30 minutes, shaking the pan every now and again and checking that the onion is not burning. Add the asparagus spears.
Roast for another 5 minutes before adding the lamb and all the juice from the marinade. While the lamb is cooking (about another 10 minutes) prepare the couscous.
Boil an ample quantity of water and pour over the couscous so there is about just over 1/2 inch of liquid above the couscous. Leave to absorb. Fluff from time to time with a fork. When all the liquid has been absorbed, add the juice of half a lemon, tablespoon of olive oil and the chopped guindillas (capsicum) of chilli. When it has cooked slightly, add the pomegranate and a few fresh herbs of mint and rosemary.
Place the couscous on a plate with the freshly roasted vegetables and lamb on top and garnish with herbs. Pour a glass of Spanish red wine and enjoy!