Ingredients

• 150g (1/2 cup) Greek-style natural yoghurt
• 3 garlic cloves, crushed
• 1/2 cup chopped fresh mint
• 2 (about 300g each) lamb rounds (rumps)
• 185ml (3/4 cup) chicken stock
• 1 tbs olive oil
• 190g (1 cup) couscous
• 2 tbs fresh lemon juice
• 1 tbs finely grated lemon rind
• 1/3 cup chopped fresh continental parsley
• 75g (1/2 cup) dry-roasted hazelnuts, coarsely chopped
• 150g green round beans, trimmed
• Greek-style natural yoghurt, extra, to serve

Description

Garlic Lamb With Hazelnut & Lemon Couscous Recipe - Preheat Oven To 220°C. Line A Baking Tray With Non-stick Baking Paper. Combine The Yoghurt, Garlic And Half The Mint In A Bowl. Season With Salt And Pepper. Place Lamb On...

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