Lamb With Sausage Mint Couscous And Parsley Jus Recipes

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LAMB-AND-SAUSAGE COUSCOUS



Lamb-and-sausage Couscous image

Make and share this Lamb-and-sausage Couscous recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs lamb shoulder, cut into 2-in cubes
1/2 teaspoon salt
freshly ground black pepper
1 tablespoon olive oil
1 medium onion, quartered
4 medium carrots, peeled and cut into 1/2-in rounds
2 celery ribs, cut into 4 pieces
1/4 cup tomato paste
3 tablespoons all-purpose flour
1 cup dry white wine
6 cups low sodium chicken broth or 6 cups water
1 teaspoon cayenne pepper
1 tablespoon ground cumin
6 spicy sausages, preferably italian-style
2 medium zucchini, cut into rounds 1-in thick
1 1/2 cups couscous

Steps:

  • Preheat oven to 325 degrees.
  • Pat the meat dry and sprinkle with salt and pepper as desired.
  • Heat the oil in a large covered casserole or dutch oven over high heat on top of the stove.
  • Add the meat, without crowding, in batches if necessary, and brown well on all sides.
  • Remove pieces to a plate as they are done and reserve.
  • Repeat until all meat is browned.
  • Do not pour off fat.
  • Replace the casserole over medium heat.
  • Add the onion, carrots, celery and tomato paste.
  • Cook, stirring occasionally, 5 minutes.
  • Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.
  • Add flour and cook, stirring, an additional minute.
  • Add wine, meat (and any juices on the plate), stock, cayenne and cumin.
  • Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender.
  • Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes.
  • Follow directions on the back of the box and cook the couscous.
  • Remove stewed lamb and the sausage/vegetable mixture from the oven.
  • Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl.
  • Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb.
  • Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer.
  • To serve, place the couscous in another serving dish.
  • Pour the broth into a pitcher or soup tureen.
  • Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.

LAMB WITH SAUSAGE-MINT COUSCOUS AND PARSLEY JUS



Lamb with Sausage-Mint Couscous and Parsley Jus image

Categories     Blender     Lamb     Roast     Mint     Sausage     Fall     Couscous     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 large bunch parsley, stems trimmed
8 tablespoons olive oil
6 tablespoons ice water
1 tablespoon fresh lemon juice
2 2-pound racks of lamb, boned, trimmed
1 1/2 teaspoons ground cumin
7 ounces smoked andouille sausage or hot links, coarsely chopped
1 1/2 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon curry powder
1 cup couscous
3 tablespoons chopped fresh mint

Steps:

  • Blanch parsley in large pot of boiling salted water for 30 seconds. Drain. Transfer to bowl of ice water and cool. Drain well. Place parsley, 6 tablespoons oil and 6 tablespoons ice water in blender; purée until well blended. Strain into small bowl, pressing on solids to extract as much liquid as possible. Mix in lemon juice. Season with salt and pepper. (Parsley jus can be made 1 day ahead. Cover; chill. Let stand 1 hour at room temperature before serving.)
  • Preheat oven to 400°F. Sprinkle lamb with cumin, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over high heat. Add lamb; cook until brown on all sides, about 3 minutes. Transfer skillet to oven; cook lamb to desired doneness, about 10 minutes for medium-rare. Transfer lamb to cutting board. Tent with foil to keep warm. Let stand 5 minutes. Meanwhile, sauté sausage in heavy medium skillet over medium-high heat until brown, about 4 minutes. Bring stock and curry powder to boil in medium saucepan. Mix in couscous. Cover; remove from heat. Let stand 10 minutes. Fluff couscous with fork. Add sausage and mint; toss to blend. Season couscous to taste with salt and pepper. Slice lamb. Spoon couscous onto plates. Surround with sliced lamb. Spoon parsley jus around lamb and serve.

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