BBQ rack of venison (lamb) with saffron and roasted peppers cous cous

Posted: November 25, 2012 by nietize in Lamb, Roast
Tags: ,

From Waitrose recipes
Serves 3 or 4
Ingredients:

2 New Zealand Racks of Venison, each with 3 or 4 ribs
1 tbsp chopped fresh rosemary
2 tbsp olive oil
Grated zest and juice of 1 lemon
200g essential Waitrose Couscous,
Large pinch saffron
1 chicken stock cube
280g jar Waitrose Cooks’ Ingredients Chargrilled Peppers in Olive Oil, drained and cut into thin strips
25g pack fresh flat-leaf parsley, chopped

1 Place the venison in a large dish, add the rosemary, olive oil and lemon zest and juice and rub in well. Leave to marinate at room temperature for 15 minutes.

2 Meanwhile, place the couscous, saffron and stock cube in a heatproof bowl and add 350ml boiling water. Stir well and set aside for 5 minutes until the water is absorbed and the couscous is tender.

3 Remove the venison racks from the marinade then barbecue them over hot coals or under a preheated grill for 10–12 minutes on each side until crusty and well browned but still pink in the centre. Leave
to rest for 5 minutes before carving into cutlets.

4 Stir the peppers and parsley into the couscous. Serve with the venison.

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