Eight Bells

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Saturday, July 01, 2006

Giving The Dog A Bone

Sorry, as a recovering AC/DC fan I just couldn't resist that one. Tonight we have lamb shanks/knuckles and couscous. This meal takes approximately 1 hour to prepare and cook.

We have again used the 'Bed of Roses' Moroccan rub from Cape Herb which is a fantastic rub for lamb.
Simply rub your lamb shanks with lemon oil and rub in the rub, lol. Place in a preheated oven at 160C/320F for 20 mins, add the baby beets to the oven and cook for a further 30 mins.
While the lamb is cooking you can make the couscous.

Prepare the couscous as per the instructions on the packet but for every cup of water used add 1 teaspoon of chicken stock powder.
Add the following to the hot cooked couscous: diced tomatoes, drained tinned chick peas, fresh chopped parsley & chives, diced chargrilled capsicum (bell pepper), pine nuts and pumpkin seeds. Season with lemon juice, salt and ground black pepper.
Serve with the cooked lamb, baby beets and yoghurt dressing (unsweetened greek yoghurt, grated cucumber, chopped parsley & chives and lemon juice).


At 6:01 AM, Blogger blerv said...

i have trouble making couscous :(

At 11:02 AM, Anonymous Anonymous said...

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