Lamb / Game: Couscous with Lamb Fillets

Couscous with Lamb Fillets


  • 1 tsp. salt
  • a little pepper
  • 2 clove of garlic, pressed
  • 2 tbsp. rapeseed oil
  • 150 g baby spinach
  • 5.5 dl vegetable bouillon
  • 400 g bunch of carrots, cut in half lengthways and, if necessary, across
  • 300 g couscous
  • 2 tbsp. peppermint, finely chopped
  • 8 lamb saddle fillets (ca. 550 g)
Order the ingredients from COOP@home


Bring the stock to the boil in a large pan, add the carrots, reduce the heat, simmer for approx. 5 mins., remove from the heat, add the couscous and spinach, mix with a fork, cover and leave to absorb for approx. 5 mins. Add the mint, mix with a fork, season.

Combine the oil with the garlic, season. Add the fillets, mix. Heat a wide-bottomed non-stick frying pan, fry the fillets for approx. 2 min. each side and arrange on the spring couscous.


  • Lamb / Game
  • 25 mins Preparation/cooking time: ca. 25m
  • Servings For 4 people
  • Nutrition 572 Kcal