Garlickly Lamb with Peppers and Couscous & Chicken Pesto Crumble
Garlickly Lamb with Peppers and Couscous
- 2 x 110g packets flavoured couscous [ or plain ]
- 50g bought or homemade garlic butter
- 2 tbsp garlic olive oil
- 4 lamb leg steaks
- 250g peppers seeded and cut into strips
- 20 – 25 Kalamata olives
- handful of fresh mint or flatleaf parsley
- 1 lemon, squeezed.
- 4 tbsp toasted flaked almonds
Melt the garlic butter in a large frying pan over a med heat with one tbsp of the oil. Add the lamb steaks and fry for about 4 mins each side. Mean-while tip the couscous into a heat proof bowl and pour in 400ml of boiling water and the remaining oil. Stir, cover, and set aside for the water to absorb. Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add to the pan, and continue to cook until the lamb and peppers are cooked. Pour in the lemon juice, season. Toss the toasted almonds into the couscous and stir to mix. Serve the couscous and top with the lamb.
Chicken Pesto Crumble
- 3 tbsp olive oil
- 1 large garlic cloves
- 1 jar of readymade pesto
- 700g baby new potatoes
- 4 large chicken breasts
- 1 onion, finely chopped
- 550g tomatoes chopped
- 1 – 2 tbsp tomato puree
- 175g mozzarella diced
- Tabasco, to taste
- 85g fresh white bread crumbs
- dressed mixed salad leaves to serve
Cut the potatoes in half if large, boil in salted water for about 10 – 15 mins, drain well and set aside. Cut the chicken into 1/2-inch-wide strips. In a large fry-ing pan fry the chicken and onion in 1 tbsp of oil 2 – 3 mins. Add the tomatoes and cook for about 6 – 7 mins over a med heat, stir in the puree halfway through. Stir the potatoes into the chicken mixture with the mozzarella and the pesto [add to taste]. Season and add a splash of Tabasco. Spoon into a large gratin dish. Crush the garlic and add to the breadcrumbs with the remaining oil. Sprinkle over the chicken mixture and cook in the oven preheated to 170C for about 35 – 40 mins until the topping is crisp and golden. Serve with the salad.