INGREDIENTS
Confit of kumquats (stock syrup vanilla and anise)
Long bone lamb cutlets, trimmed
For the lamb marinade:
Syrup of kumquats
Crushed kumquats
2 star anise – whole
1 tsp curry powder
1 vanilla pod
Lemon
Cumin seeds
Thyme
Bay leaves
Ginger
For the cous cous:
1 bundle fresh mint
½ bundle fresh coriander
½ cup water
1 clove garlic
1 tsp syrup of kumquats
smoked paprika
½ cup cous cous
For the yoghurt dressing:
100ml Greek style yoghurt
salt and pepper
2 tbsp double cream
Lemon
Chervil
Recipe continues
METHOD
Combine all marinade ingredients, pour over the lamb and leave to marinate.
In a hot pan seal the lamb and allow to caramelise.
For the cous cous (make at the same time as cooking the lamb):
Make a tea with the mint, coriander and garlic sweetening with a little kumquat syrup. In a hot pan add the paprika and pour in the infused water. Add salt and pepper. Bring to the boil and add the cous cous. Allow all the liquid to be absorbed then cover and allow to swell.
For the yoghurt dressing:
Combine together the yoghurt, coriander and seasoning. Adjust the consistency to make a sauce by adding a little cream.
To serve:
When ready to serve dress the cous cous on the plate. Add the lamb and serve with the yoghurt dressing on the lamb. Finish with any remaining pan juices and fresh chervil.