Fasterchef - Harrisa Lamb with Cous Cous
Faster Chef - Harrisa Lamb with Cous Cous
Love cooking, but don't think you can make a great meal with your 100mph hectic lifestyle? Let BBC Radio Solent's Jon Cuthill help you with a variety of different tasty and speedy recipes.
Every week Jon Cuthill invites some of the South's best chefs to take the Faster Chef Challenge. Their task is to cook a meal live on the radio in under five minutes, and make it look, smell and taste delicious. You can also click on the link below to download other recipes from the series.
Harrisa Lamb with Cous Cous
By Matthew Fleet Chef from the Newlyns Cookery School.
Ingredients Serves 2
1 Loin of Newlyn’s Lamb (trimmed and cut in half)
Put the pan on the heat with a good glug of olive oil. Meanwhile rub the Harrisa paste into the lamb and roll in the cumin, season with salt and pepper. Place the lamb in the pan and gently fry turning occasionally.
Meanwhile make the Cous Cous by pouring the juice of the lemon and orange into a bowl with the cous cous and approximately 100ml of boiling water. Cover the bowl with cling film for 3 minutes. After 3 minutes break the cous cous up with a fork and add the rest of the ingredients and serve.
Take the lamb out of the pan, allow to rest and slice. Place on the plate with the Cous Cous.
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last updated: 15/08/2008 at 13:25