Full Menus – Perth Pepper and Pestle Hand made artisanal gourmet specialties Tue, 27 Feb 2018 19:19:28 +0000 en-CA hourly 1 https://wordpress.org/?v=4.9.8 97802778 Curry Mustard Marinated Lamb with Asparagus Couscous & Garlic Mint Yogurt /curry-mustard-marinated-lamb-with-asparagus-couscous-garlic-mint-yogurt/ /curry-mustard-marinated-lamb-with-asparagus-couscous-garlic-mint-yogurt/#respond Wed, 25 Jan 2012 19:52:35 +0000 /24d2c429b28e19f3ca3ce9978df660aa/?p=582 This is a huge favourite in our house. Make lots of yummy garlic mint yogurt, it really works well with the mustard lamb.

The post Curry Mustard Marinated Lamb with Asparagus Couscous & Garlic Mint Yogurt appeared first on Perth Pepper and Pestle .

]]> These pieces might seem large but this will ensure the meat will be crisp and seasoned on the outside and medium rare on the inside. For well done meat, cut pieces smaller. The mint flowers are a great decoration, when in bloom.
Curry Mustard Marinated Lamb with Asparagus Couscous & Garlic Mint Yogurt
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Ingredients
  • 1 boneless leg of lamb - salt to taste
  • 1 jar Perth Pepper and Pestle Curry Sweet Mustard
  • 1 small onion cut in quarters and separated into layers
  • Olive Oil (to drizzle)
Garlic Mint Yogurt
  • 1 cup Liberty Mediterranean Yogurt (10% MF)
  • 2 tbsp fresh mint chopped
  • 2 tbsp honey or 2 tbsp Chablis Mint Wine Jelly
  • 2 cloves garlic crushed
  • sprigs of fresh mint for garnish
Asparagus Mustard Couscous
  • 1 cup medium couscous
  • 1 cup strong beef broth
  • salt to taste
  • 1 bundle of asparagus cooked and cooled quickly to preserve it’s green colour
  • 1 jar Perth Pepper and Pestle Curry Sweet Mustard
Instructions
  1. Cut lamb into irregular chunks about 2” X 2”. Lightly score the meat over the entire surface (scoring will hold the mustard and help tenderize). Place meat and Curry Sweet Mustard into a plastic bag to marinate 8 hours or overnight.
  2. Place lamb into large bowl and drizzle lightly with olive oil.
  3. Skewer meat chunks alternately with individual pieces of onion to separate meat.
  4. Place kebobs onto hot, well oiled BBQ grill. Grill to desired doneness and well caramelized. (DO NOT OVERCOOK).
  5. Transfer pieces to serving platter
  6. Blend yogurt, mint, Mint Wine Jelly or honey, and garlic together.
  7. Garnish with sprigs of fresh mint leaves and mint flower tops.
  8. Bring the broth and salt to a boil. Quickly stir in couscous. Place on tight fitting lid.
  9. Remove from heat and let it sit for 5 minutes.
  10. Meanwhile, chop some of the asparagus into 2” pieces and leave some whole for garnishing the plates. Once couscous has rested and absorbed all the broth, remove the lid, add the Curry Sweet Mustard to the couscous and gently fluff the couscous with a fork while mixing in the mustard.
  11. Add the asparagus, gently and DO NOT OVERMIX . It is not important to have it completely, uniformly mixed.

What you need to make this recipe

[wpsc_products product_id=’1726′]
[wpsc_products product_id=’1731′]

Try our other Sweet Mustards

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The post Curry Mustard Marinated Lamb with Asparagus Couscous & Garlic Mint Yogurt appeared first on Perth Pepper and Pestle .

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