Lamb With Sausage Mint Couscous And Parsley Jus Recipes

Steps:

• Combine the lamb, pork fatback, mint, chipotles, chives, black pepper, orange zest and 2 tablespoons salt in a bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
• At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
• Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
• Stuff the sausages and, for best results, refrigerate overnight.
• Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Slice the sausages lengthwise and serve on a split toasted baguette with crumbled feta and roasted peppers.

Steps:

• Blanch parsley in large pot of boiling salted water for 30 seconds. Drain. Transfer to bowl of ice water and cool. Drain well. Place parsley, 6 tablespoons oil and 6 tablespoons ice water in blender; purée until well blended. Strain into small bowl, pressing on solids to extract as much liquid as possible. Mix in lemon juice. Season with salt and pepper. (Parsley jus can be made 1 day ahead. Cover; chill. Let stand 1 hour at room temperature before serving.)
• Preheat oven to 400°F. Sprinkle lamb with cumin, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over high heat. Add lamb; cook until brown on all sides, about 3 minutes. Transfer skillet to oven; cook lamb to desired doneness, about 10 minutes for medium-rare. Transfer lamb to cutting board. Tent with foil to keep warm. Let stand 5 minutes. Meanwhile, sauté sausage in heavy medium skillet over medium-high heat until brown, about 4 minutes. Bring stock and curry powder to boil in medium saucepan. Mix in couscous. Cover; remove from heat. Let stand 10 minutes. Fluff couscous with fork. Add sausage and mint; toss to blend. Season couscous to taste with salt and pepper. Slice lamb. Spoon couscous onto plates. Surround with sliced lamb. Spoon parsley jus around lamb and serve.

Steps:

• Preheat oven to 325 degrees.
• Pat the meat dry and sprinkle with salt and pepper as desired.
• Heat the oil in a large covered casserole or dutch oven over high heat on top of the stove.
• Add the meat, without crowding, in batches if necessary, and brown well on all sides.
• Remove pieces to a plate as they are done and reserve.
• Repeat until all meat is browned.
• Do not pour off fat.
• Replace the casserole over medium heat.
• Add the onion, carrots, celery and tomato paste.
• Cook, stirring occasionally, 5 minutes.
• Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.
• Add flour and cook, stirring, an additional minute.
• Add wine, meat (and any juices on the plate), stock, cayenne and cumin.
• Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender.
• Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes.
• Follow directions on the back of the box and cook the couscous.
• Remove stewed lamb and the sausage/vegetable mixture from the oven.
• Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl.
• Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb.
• Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer.
• To serve, place the couscous in another serving dish.
• Pour the broth into a pitcher or soup tureen.
• Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.

Steps:

• Make the couscous: In a medium, heat-resistant bowl, combine boiling water, couscous and 1 teaspoon salt, and cover with a plate or lid. Let sit until the water is absorbed, 7 to 12 minutes. Fluff with a fork and set aside.
• Meanwhile, light the grill to medium-high or heat your broiler with the rack 3 inches from the heat source.
• Halve lemons crosswise and then squeeze the juice from one half into a large bowl. Add cumin, remaining 1/2 teaspoon salt and a few grinds of pepper. Slowly whisk in 1/3 cup olive oil. Stir in radishes and set aside to marinate.
• Place onion wedges and remaining 3 lemon halves, cut-side down, in a grill basket and grill until charred on one side only, 2 to 4 minutes. Or place on a sheet pan and broil until charred, 5 minutes. Transfer onions and lemons to a cutting board.
• Either on the grill, or on the same sheet pan as you used for the onions, grill or broil merguez until browned all over, 2 to 4 minutes per side. Transfer sausages to a cutting board and cover with foil to keep warm while you assemble the salad.
• When onion is cool enough to handle, dice it and add to radishes. Fold in couscous, tomatoes, 1/2 cup mint, 1/2 cup parsley, cucumbers, nuts and a large pinch of salt. Squeeze the juice from a charred lemon half into the bowl. Taste and add more salt and lemon, if needed. Slice merguez on a bias into 1/2-inch pieces.
• To serve, spoon couscous salad onto a platter, then top with sausages and any accumulated juices. Garnish with remaining herbs and a big drizzle of olive oil, and serve with remaining charred lemon halves on the side for more squeezing.