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Taboule Salad With Fresh Mint And Cold Lamb Fillet With Red Capsicum Jelly
Preamble
The original title for this recipe is Taboule Salad Scented with Fresh Mint and Cold Lamb Fillet with Red Capsicum Gelly (all spelling is from the recipe)
Ingredients600 grams Couscous 5 Tomatoes 2 Onions (not too big) 3 branches Mint 6 Lamb Fillets by 6 ribs each 4 Shallots 1 clove Garlic Juice of 3 Lemons 4-5 tablespoons Olive Oil 1/2 litre Lamb Stock 3 Red Capsicums 1 branch Mint |
MethodCook the couscous in a steamer or pour some hot water on top of it. Take the skin and seeds off the tomatoes and chop thinly. Slice the onion and shallot into mirepoix, chop the mint as well, add everything together as well as the lemon juice, salt and pepper, check the seasonings. Precook the lamb, and put it in the fridge to cool down, then cut it into very thin slices. Clean the capsicum and cook it in the lamb stock, then blend this mixture very thinly, then strain it and let it cool down. For presentation put the couscous in the middle of a tray and arrange slices very nicely. |
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Taboule Salad With Fresh Mint And Cold Lamb Fillet With Red Capsicum Jelly