Rosemary and Mint Lamb Stir Fry with Apricot Couscous

Stir-fry lean lamb with loads of fresh herbal flavors, crisp vegetables and fiery heat. Serve atop a heap of steaming Israeli couscous tossed with more herbs and gently sweet apricots. This is where fusion of cuisines and flavors truly shines. Got this one from Whole Foods.

Yield: 4 servings
Community Recipe from

Ingredients

  • 3 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon macadamia nut oil
  • 2 tablespoons honey
  • 3 tablespoons chopped rosemary
  • 2 slices lemon
  • 1 dried red chile pepper, halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 pound lean lamb stew meat, cut into thin strips
  • 1-1/2 uncooked Israeli couscous
  • 2 fresh apricots, sliced (or 2 dried apricots, chopped and soaked i
  • 3 tablespoons chopped mint
  • 2 tablespoons chopped green onions
  • 1 teaspoon macadamia nut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon canola oil
  • 1-1/2 cup sliced shiitake mushrooms
  • 1 cup halved green beans
  • 1 cup sugar snap peas
  • 2 tablespoons red wine
  • 3 cups baby spinach

Preparation

  1. For the lamb, combine garlic, olive oil, macadamia nut oil, honey, rosemary, mint, lemon, chile, salt and pepper in a wide, shallow dish. Add lamb, stir to coat, cover and refrigerate up to 8 hours.

  2. For the couscous, bring 1 cup water to a boil in a small pot. Add couscous, apricots, mint, green onions, oil, salt and pepper and cook over medium heat, stirring constantly to ensure couscous does not stick to bottom of pan, for about 2 minutes. Remove from heat, cover and allow to sit for about 7 minutes, while couscous absorbs the remaining water.

  3. Meanwhile, make the stir fry. Heat canola oil in a wok or skillet over high heat until very hot. Add lamb and its marinade and cook, stirring constantly, until lamb is browned, 30 seconds to 1 minute. Transfer lamb to a plate. Add mushrooms and cook for about 2 minutes, until their liquid is released. Add beans and snap peas and cook, stirring frequently, for about 3 minutes, until crisp-tender. Stir in wine, scraping to release browned bits on the bottom of the wok.

  4. Return lamb wok and cook for about 3 minutes, just until lamb is cooked through. Add spinach and cook, stirring constantly, until just wilted, 30 seconds to 1 minute. Serve lamb and vegetables spooned over the apricot couscous.
October 2012

This recipe is a personal recipe added by whiteoleander09 and has not been tested or endorsed by MyRecipes.

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