French Onion Lamb casserole Served with Couscous
- 8 pieces of lamb cutlet
- 1 packet of french onion soup
- 1 1/2 cup boiling water
- 1 leek - thinly sliced
- 2 cloves of garlic - crushed
- 1 tbspn parsley - chopped
- 250g couscous to 450ml of liquid... chicken stock or water.
- 1 tbspn butter
Spray a casserole dish with cooking oil. Browned the lamb on both side to seal the juice. Dish it out onto a plate. Saute the garlic and leek for a few minutes... Transfer the lamb back into the casserole dish on top of the sauteed leek and garlic. Mix the french onion soup with 1 1/2 cup of boiling water and pour over the lamb. Bake, covered for 40 minutes at 180C. Uncover and bake for another 30 minutes until the lamb is tender and the sauce thickened. Sprinkle with chopped parsley just before serving.
For Couscous: Bring to boil 450ml of liquid. Add the couscous, and leave the heat on for 1 minutes. Turn off the heat. Cover. Let it rest for 5 minutes. Add butter and use fork to fluff it up.