- Rapeseed oil
- One lamb cannon (this recipe also works with beef)
- 200ml boiling water
- 160g Couscous
- 2 x tablespoon Soya sauce – light
- 2 x tablespoon mirin wine (spell)
- 2 x tablespoon Fish sauce
- 1 x tablespoon Mint Jelly
- Fresh Mint
Heat the rapeseed oil in a pan and cook the meat for a good five minutes each side (cooking time varies depending on thickness of cut. If your children like it well done, you can cook it for longer or pop it in the oven after sealing).
While the lamb is on the hob, make the mint sauce by putting the fish sauce, light soy sauce and mirin wine along with the mint jelly in a bowl and stir.
Wrap the meat in tin foil and put to one side while you make the couscous.
Cook the couscous as per the instructions, I put in 160g of couscous and poured in around 200ml of boiling water with a glug of olive oil. Cover the couscous for a good few minutes.
Take the meat out of the tin foil and cut into thin slices before adding them to the bowl of sauce.
Fluff the couscous with a fork before pouring it on to a platter and serving it with the lamb on top, pouring the lamb and sauce on top. I like to tear fresh mint on top to make it look pretty.