Crunchy Mustard and Mint Lamb With Couscous Recipe

Name: Crunchy Mustard and Mint Lamb With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g lamb (rump steak); ¾ cup breadcrumbs; ⅛ cup dried mint; 1 teaspoon garlic; ¼ teaspoon salt; 1 ⅛ tablespoons melted butter; 2 -3 tablespoons Dijon mustard; cooking spray; 2 ¼ cups chicken stock; 1 ½ cups couscous; 2 carrots (cut into little squares); ½ tablespoon butter

Servings: persons

500 g lamb (rump steak)
¾ cup breadcrumbs
⅛ cup dried mint
1 teaspoon garlic
¼ teaspoon salt
1 ⅛ tablespoons melted butter
2 -3 tablespoons Dijon mustard
cooking spray
2 ¼ cups chicken stock
1 ½ cups couscous
2 carrots (cut into little squares)
½ tablespoon butter

1
Brown meat after grinding some salt on it (this should not be long at all, the meat should still be VERY rare at this stage, works well if the meat is still a little frozen) 1-2 minutes each side on low heat.
2
Meanwhile, get the stock and the carrots heating up in a large saucepan on low heat.
3
Remove meat from the pan (if you use gas, turn off the stove) and place on a plate big enough for all of it.
4
Mix crumbs, mint, garlic and butter well; so that the moisture is evenly distributed.
5
Liberally coat one side of the meat with the mustard, spreading it as evenly as possible.
6
Pour half of the bread mix over the meat and use a fork to press it into the mustard.
7
Turn the meat over carefully and repeat for the other side.
8
When you are ready to fry the steaks, turn the gas back on for your pan, and turn up the heat on the stock so that it boils (at this point you want about 10 minutes cooking time, 5 of which will be for the couscous).
9
Spray the pan with a light coat of the oil and put the steaks in, cooking on medium heat.
10
When the stock is boiling (hopefully about 5 minutes) flip the steaks carefully so that the mixture stays put and turn off the heat in the saucepan.
11
Add the couscous and the butter and mix through with a fork then cover and let sit for 5 minutes.
12
By this point in time the lamb should be medium rare/rare depending on how well you browned it.
13
Fluff up the couscous and dish it out, then serve the lamb on top.
14
Enjoy!

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g lamb (rump steak), ¾ cup breadcrumbs, ⅛ cup dried mint, 1 teaspoon garlic, and more.

Yes, Crunchy Mustard and Mint Lamb With Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crunchy Mustard and Mint Lamb With Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions