Lamb loins with honey, dates, and nut couscous
Difficulty: Media
800 gr, 100 gr dates, 50 gr of hazelnuts, 50 gr of almonds, 50 gr of pineapples, 50 gr of pineapples, 50 gr of pistachios, 50 gr of raisins, 50 gr of nuts 250 gr of couscus, a branch of fresh thyme, a branch of fresh rosemary, a branch of cinnamon, 1 / 2 liter of lamb juice, pepper, salt, 80 gr.
Preparation
Clean the bones of the chops from meat, bony the meat completely and reserve the bone sticks. Empty and fill the dates with a fried almond and roll them with meat and fresh rosemary leaves. Cut into portions and tap with the bone stick. Roast in the oven, irrigated with some virgin olive oil and Jerez wine. Boil with the cooking liquid several times to make it golden and crispy. Disgrade the roast plate with a little background. Reduce along with honey and vinegar.
Steam the couscus, impregnate oil and keep in a warm place covered with a wet cloth. Fry in virgin olive oil the nuts, drain them very well from oil, dry on paper if necessary. Mix the couscus with the nuts at the time of serving.
Dispose of the roasted lamb in the dish sprinkled with a little of the juice of its cooking and keep with the dry fruit couscus.
