Pan-fried Australian Lamb with Pearl Couscous

Pan-fried Australian Lamb with Pearl Couscous

Try your hand at this pearl couscous recipe made with Australian grass-fed lamb for an easy Middle Eastern inspired dinner that is bursting with flavor. 


      • 500g lamb short loin 
      • 1 tbsp Provencal herbs
      • 2 fennels
      • 250 grams pearl couscous
      • 2 shallots
      • 2 cloves garlic
      • 1 lemon
      • olive oil
      • butter
      • salt
      • black pepper (freshly grounded)


  • Season lamb with half of the Provencal herbs, salt and pepper.
  • Cook the pearl couscous according to the instructions on the package and drain well.
  • Clean the shallot and garlic and finely chop them.
  • Clean the fennel and cut into nice wedges. Finely slice the rest of the fennel.
  • Heat a dash of olive oil into a frying pan and roast the fennel segments until they colored nicely. Season generously with salt and pepper and add a small splash of water. Cover with a lid and smother until it is al dente. Remove the lid and turn up the heat. Let it simmer until the moisture has evaporated.
  • Sauté the garlic, shallot and finely chopped fennel with the rest of the Provencal herbs in a frying pan with a dash of olive oil. Add the pearl couscous and season with salt and pepper. Keep it warm under a lid.
  • Heat a dash of olive oil into a frying pan and add a knob of butter. As soon as the butter is brown, add the lamb and let them roll in the pan for a few minutes (by keeping it moving) until they are nicely brown all over. Remove from the pan and let them rest briefly.
  • Arrange the couscous on the plate with the roasted fennel. Cut the lamb in diagonally and arrange them on the couscous.

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