BONELESS RACK OF LAMB ON COUSCOUS TIMBALE WITH SAUTÉED VEGETABLES AND ASPARAGUS

Maridaje: 

Ingredientes:

For the Carré:

 

800 g boneless rack of lamb.

½ cup pickled onions

8 wild asparagus

3 tablespoons of GUAiNOS Organic Extra Virgin Olive Oil.

2 tablespoons GUAiNOS Wine Jam.

1 pinch ground black pepper.

1 pinch of salt flakes.

 

For the couscous:

 

200 grams of couscous.

200 ml chicken or vegetable stock.

½ red pepper.

½ green pepper.

½ yellow pepper.

1 spring onion.

1 carrot.

1 finely chopped garlic clove.

1 tablespoon of unsalted butter.

1 tablespoon of GUAiNOS Organic Extra Virgin Olive Oil.

Salt to taste.

Ground black pepper to taste.

1 teaspoon curry powder.

Preparación:

Of the Couscous:

  • Cut the peppers, spring onions and carrot into small cubes. Set aside.
  • Heat a frying pan with half of the GUAiNOS Extra Virgin Olive Oil over medium-high heat. Add the garlic and brown lightly.
  • Add the peppers, spring onions and carrots and sauté. Set aside.
  • Heat the stock together with the curry, until it starts to boil. Remove from the heat, add the Couscous, stir a little, place a tea towel and put the lid on top. Leave to hydrate for 25 minutes.
  • Uncover the hydrated Couscous (it should absorb all the stock) and add the tablespoon of butter. Stir gently to give it a smooth, buttery texture.
  • Add the sautéed peppers, spring onions and carrots to the Couscous and mix, without mashing, with a wooden paddle. Set aside.

 

Of the Rack of lamb:

  • Season the rack of lamb with pepper and salt to taste.
  • Cut the wild asparagus in half. Heat a frying pan over high heat, add the tablespoon of GUAiNOS Organic Extra Virgin Olive Oil. Add the onions and asparagus, a few flakes of salt, pepper to taste, and sauté until golden brown. Remove from the heat and set aside.
  • Reheat the frying pan over high heat, place the remaining GUAiNOS Organic Extra Virgin Olive Oil in the area where you will place the steak. Place the meat and grill it on both sides until it is done.
  • Remove and cut into wide strips. Set aside.
Emplatado

  • Place a pastry ring on a shallow tray. Fill it with the Couscous, using a spoon until it is even. Carefully remove the ring.
  • Place the roast rack of lamb on top of the Couscous. Coat it with the GUAiNOS Wine Jam.
  • Place the sautéed asparagus and spring onions on the side