Fried joint of lamb with shallot-pepper-sauté and olive-Couscous
Ingredients for four persons:
4 joints of lamb
Salt, pepper, garlic, fresh rosemary and thyme
Olive oil, Dijon-mustard
about 1/2 l white wine
150 g peeled shallots
3 peppers tricolore
2 cloves of garlic, 150 g cherry tomatos
Olive-oil, 200 g Couscous, 50 g black olives, stoned
Season lamb joints with salt, pepper, garlic and Dijon mustard, add rosemary and thyme, bake in oven (180°) for about 90 minutes, pouring over white wine at several times.
Shallot-paprika sauté: cut shallots and red pepper into 1 cm large pieces, roast in olive oil, season with garlic, salt, pepper and rosemary, and finally roast tomatoes for a while.
Couscous: Prepare according to recipe (package), season, chop stoned black olives, flush, mix under finished Couscous. Shape nockerl and serve in a pleasant manner.
