Lamb Tenderloin with Caramelized Carrots & Pistachio CouscousRECIPESPLUS
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- Melt butter and sugar in a large frying pan until golden brown. Deglaze with vinegar and 3/4 cup water and bring to a boil. Add the carrots and cook for a further 5 minutes. Season with salt and pepper.
- For the lamb, preheat oven to 350°F. Heat 2 tbsp oil in an oven-proof frying pan and sear the lamb on all sides. Transfer to the oven and cook for about 5 minutes; it should still be pink on the inside.
- For the couscous, heat 3 tbsp oil in another pan and sauté the onion and garlic. Add the stock and couscous and stir well. Remove from the heat, cover and allow the couscous to absorb the liquid for about 5 minutes.
- Fluff the couscous with a fork and mix in the pistachios. Cut the lamb into slices and serve with the carrots and couscous. Garnish with chervil.