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Loin of lamb with couscous, aubergine, olives and rosemary – by Philip Howard

11 September 2006
Loin of lamb with couscous, aubergine, olives and rosemary – by Philip Howard

INGREDIENTS

(serves four)

2 small aubergines
Salt and pepper
5tbs olive oil
8 basil leaves chopped
2 tomatoes peeled deseeded and diced
14 cloves of garlic 12 with the skin on
200ml water
14 sprigs of rosemary
4tbs couscous
3 loins of lamb
1 large artichoke heart cut into 8 wedges
1dsp balsamic vinegar
Pinch of sugar
6 black olives stoned and halved
6 green olives stoned and halved

METHOD

Cut the aubergines in half lengthways score the flesh and sprinkle with salt. Leave for half-an-hour then rinse pat dry season with pepper and drizzle with 1tbs of the olive oil.

Sandwich them back together wrap in tin foil and bake in the oven at 180ºC for 45 minutes until soft.

Scoop out the flesh and place in a medium pan over a high heat. Stir until the excess moisture has evaporated. Remove from the heat stir in the basil and half the diced tomato and check the seasoning.

Roast the cloves of garlic for 15 minutes in 1tbs oil and salt and pepper.

To make the couscous bring the water to the boil with the two peeled cloves of garlic and two sprigs of rosemary and season with salt and pepper. Fry the couscous in 2tbs olive oil until golden and carefully strain the water into it. Cover and leave off the heat to absorb the water.

Season the lamb with salt and pepper and seal in 1tbs olive oil in a heavy-based frying pan over a high heat until golden all over. Add the artichoke wedges and roast in the oven for five minutes. Remove from the oven and leave to rest for 10 minutes.

To make the sauce strain off the juices and place in a small pan. Add the balsamic vinegar sugar olives and the remaining tomato and rosemary.

To serve slice the lamb thinly and arrange in a circle on each plate. Place a spoonful of aubergine in the middle and a pile of couscous on top. Garnish the plates with three cloves of garlic and two wedges of artichoke and spoon the sauce over the meat.

Philip Howard

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