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Roast Lamb with Beetroot, Couscous and Red Wine Sauce

Pan-seared lamb loin roasted with beetroot, served over zesty walnut couscous with a rich red wine reduction sauce.

DinnerLambHigh ProteinCouscousBeetroot
Estimated Nutrition
Calories
1425.4
kcal / serving
1425.4 kcal total
Carbs
81.5g
per serving
81.5 g total
Fat
94.8g
per serving
94.8 g total
Protein
68.2g
per serving
68.2 g total
Cook Time
25
minutes
Serves
1
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2.5
g
Sugar
CondimentsSauces
2.5
ml
Red Wine Vinegar
Dairy
15
g
Butter
Fruits
0.5
1
Lemon
zest and juice
GrainsCereals
100
g
Couscous
cooked
Liquids
50
ml
Red Wine
Meat
250
g
Lamb Loin Steak
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
2
cloves
Garlic
unpeeled, lightly crushed
2
sprigs
Rosemary
75
g
Walnut
finely chopped
1
handful
Parsley
chopped, or mixed herbs
OilsFats
1
1
Olive Oil
for rubbing
15
ml
Olive Oil
for couscous stir-in
Vegetables
2
1
Beetroot
peeled and quartered

Method

1
2
3
4
5
6
7
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9
10
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