Lammrücken mit mediterranem Gemüse und Couscous

für 2 Personen

Zutaten

700 g Lammrücken ohne Knochen
100 g Couscous
120 g Wasser
20 g Butter
1 Zehe Knoblauch
2 Zweige Rosmarin
Salz
Pfeffer
¼ Paprika rot/gelb
400 g Gemüse nach Saison

Zubereitung

Lammrücken salzen und 2 Minuten je Seite scharf anbraten. Knoblauch zerdrücken und mit dem Rosmarinzweig gemeinsam in der Pfanne bei niedriger Temperatur mit dem Fleisch mit rasten lassen. Fleisch muss eine Kerntemperatur von 58°C erreichen – mit Bratenthermometer prüfen.
Topf mit Wasser und Butter zum Kochen bringen, mit Salz und Pfeffer würzen. Paprika in kleine Würfel schneiden und dem Wasser beimengen. Wasser noch einmal aufkochen lassen, von der Flamme nehmen und den Couscous dazugeben. Den Topf zugedeckt 10 Minuten rasten lassen.
Gemüse schneiden und in einer Pfanne mit Olivenöl, Salz und Pfeffer anbraten.
Fleisch mit den Beilagen anrichten und servieren.

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