Lemon Lamb

Name: Lemon Lamb
Ingredients: Olive oil spray; 1 shallot, or 1/2 small yellow onion, chopped; 1/2 cup couscous; 1/2 cup broth (preferably beef) or water; 1/2 to 3/4 pound boneless lamb, cubed; Sea salt and freshly ground black pepper; 1/2 teaspoon dried oregano; 1 tablespoon chopped fresh parsley; 2 or 3 garlic cloves, chopped; 2 teaspoons grated lemon zest; 1/2 cup pitted olives, halved; 2 medium tomatoes, sliced 3/4 inch thick; 10 to 15 asparagus stalks, trimmed, or 2 handfuls spinach, roughly chopped

13 ingredients

18 steps

Ingredients

Olive oil spray
1 shallot, or 1/2 small yellow onion, chopped
1/2 cup couscous
1/2 cup broth (preferably beef) or water
1/2 to 3/4 pound boneless lamb, cubed
Sea salt and freshly ground black pepper
1/2 teaspoon dried oregano
1 tablespoon chopped fresh parsley
2 or 3 garlic cloves, chopped
2 teaspoons grated lemon zest
1/2 cup pitted olives, halved
2 medium tomatoes, sliced 3/4 inch thick
10 to 15 asparagus stalks, trimmed, or 2 handfuls spinach, roughly chopped

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3

Scatter the shallot in the pot.
4

Pour in the couscous and add the broth.
5

Stir to make an even layer.
6

Put the lamb on the couscous and lightly season with salt and pepper.
7

Sprinkle with the oregano, parsley, garlic, and lemon zest.
8

Add a layer of olives.
9

Lay the tomatoes on top followed by the asparagus.
10

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11

Serve immediately.
12

Calories: 908
13

Protein: 86g
14

Carbohydrates: 57g
15

Fat: 244g
16

Cholesterol: 244mg
17

Sodium: 138mg
18

Fiber: 6g