Anchovy-Marinated Lamb with Minted Couscous
Anchovy-Marinated Lamb with Minted Couscous. It's a classic combination brought together in an unexpected way. Don't forget the wine!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Food processor
- Grill
- Grill pan
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Grater
- Mixing bowl
- Whisk
- Colander
- Spoon
- Serving platter
- Aluminum foil
- Refrigerator
- Stove
- Measuring spoon
- Measuring cup
Ingredients
- 1 (2 oz) tin olive oil-packed anchovies
- 2 cloves garlic (peeled and chopped)
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly cracked black pepper (plus more as needed)
- 1 tablespoon finely grated lemon zest
- 4 (6 oz) boneless lamb loin steaks or chops
- ¼ cup fresh squeezed lemon juice
- ½ red onion (peeled and thinly sliced into rings)
- salt (as needed)
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine
- 1 bunch mint (leaves only)
- 8 ounces Israeli couscous
- 3/4 cup frozen baby peas (thawed)
- 4 lemon wedges
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