Preparation and Cooking Time: 30 minutes
Ingredients
450g/1lb British asparagus
110g/4oz Cous Cous
1 tablespoon olive oil
1 medium onion, chopped
1 red pepper, chopped
2 garlic cloves, crushed
450g/I lb fillet of lamb cut into slices
55g/2oz sultanas
A handful of mint, roughly chopped
Juice of half a lemon
Black pepper
Method
1
Clean the asparagus and trim any white ends or peel with a vegetable peeler.
2
Make up the cous-cous according to the instructions on the packet.
3
Heat the oil in a heavy based pan and fry the onion, garlic and red pepper. Remove from the pan and keep warm.
4
Turn up the heat and fry the lamb for a few minutes until browned. You may have to do this in two batches, depending on the size of your pan.
5
Meanwhile blanch the asparagus in boiling water for two minutes or until tender.
6
Mix all the ingredients together in the pan and warm through before serving.
