Lamb Tenderloin with Caramelized Carrots & Pistachio Couscous



  • 2 tablespoons butter
  • 5 tablespoons sugar
  • 2 tablespoons balsamic vinegar (light)
  • 750 grams baby carrots (peeled with tips left on)
  • 5 tablespoons oil
  • 600 grams lamb fillet
  • 1 onion (medium, finely diced)
  • 1 clove garlic (finely diced)
  • 250 milliliters vegetable stock
  • 200 grams couscous
  • 25 grams pistachios (chopped)
  • chervil (for garnish)
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    1. 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.
    2. 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.
    3. 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.
    4. 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.
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