We use cookies to track usage and preferences. See Cookie Policy
Pocketmags Digital Magazines
IT
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Slimming World > Nov/Dec 2017 > Lamb with cauliflower couscous

Lamb with cauliflower couscous

Special and SP

EVERYDAY EASY

Serves 2

Ready in about 40 minutes

250g Chantenay carrots, large ones halved

1 large red pepper, deseeded and cut into chunks

1 large red onion, cut into wedges

Low-calorie cooking spray

2 large lamb leg steaks, visible fat removed

300g cauliflower florets, whizzed in a food processor to fine crumbs

Juice of 1 lemon

For the gremolata:

1 tsp fennel seeds

2 garlic cloves, finely chopped

3 tbsp finely chopped fresh flat-leaf parsley

Finely grated zest of 1 unwaxed lemon

1 Preheat your oven to 200°C/ fan 180°C/gas 6. Boil the carrots for 2 minutes. Drain well, then tip into a non-stick roasting tin with the pepper and onion. Spray with low-calorie cooking spray, season and roast for 10 minutes.

2 Meanwhile, for the gremolata, place a non-stick frying pan over a medium heat. Toast the fennel seeds for a minute until fragrant, then tip into a small bowl to cool. Put the garlic in the pan, spray with a little low-calorie cooking spray and fry for 30 seconds. Add the garlic to the fennel seeds.

3 Spray the lamb with low-calorie cooking spray and season. Increase the heat to high, so the lamb sizzles when added to the pan. Sear for 1 minute on each side, then transfer to a small, non-stick roasting tray. After the veg have roasted for 10 minutes, add the lamb to the oven and cook for a further 15 minutes.

4 Meanwhile, put the cauliflower couscous in a microwaveable dish, cover with cling film and cook for 3 minutes. Fluff up with a fork. Add the parsley and lemon zest to the fennel seeds and garlic and mix well to finish the gremolata.

5 Stir the lemon juice and most of the gremolata through the cauliflower couscous. Slice the lamb, then divide everything between 2 plates and sprinkle with the remaining gremolata to serve.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Slimming World - Nov/Dec 2017
If you own the issue, Login to read the full article now.
Single Issue - Nov/Dec 2017
€3,99
Or 399 points
Annual Digital Subscription
Only € 2,43 per issue
SAVE
39%
€16,99
Or 1699 points

View Issues

About Slimming World

Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

Other Articles in this Issue


Modalità di pagamento Pocketmags Payment Types
A Pocketmags si ottiene Fatturazione sicura Ultime offerte HTML Reader Regali Loyalty Points