Lamb in lemon and mint marinade with couscous and yogurt dip

Ingredients for 2 servings:

• 2 lamb loin(s)
• 1 lemon(s), organic
• 4 sprigs of mint
• 2 tbsp olive oil
• 200 g natural yogurt, 3.5% fat
• 120 g couscous
• 2 pointed peppers, red
• 1 onion(s), red
• 2 small carrots
• 1 small zucchini
• 100 g mushrooms
• 3 tsp cumin
• 8 peppercorns, green
• 8 cardamom pods
• 1 tsp chervil, dried
• 1 tbsp vegetable broth
• Water
• Olive oil for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 5 minutes

Wash the lemon, zest, and squeeze the juice. Wash the mint, spin dry, and finely chop. Wash the pointed peppers, slice, deseed, and finely dice. Peel the onion and finely dice or chop it. Peel the carrots and wash the zucchini, then cut both into strips and then into small cubes. Rinse the lamb loin and pat dry. Trim or peel the mushrooms and finely dice them. Finely crush the cumin, green pepper, cardamom, and chervil in a mortar. Mix 2/3 of the spices, the olive oil, half of the chopped mint, the lemon zest, and 1/3 of the lemon juice to make a marinade. Marinate the lamb loin in it for at least 2 hours in the refrigerator. Mix the yogurt in a bowl until creamy, season with the rest of the mint, 1/3 of the lemon juice, and 1/3 of the spices, then let it sit in the refrigerator for a short while. Fry the diced vegetables in a pan over medium heat in a little olive oil and season with the remaining spices and lemon juice. Let the couscous swell in vegetable stock according to the package instructions. Then add it to the vegetables in the pan and mix everything well. Briefly sear the lamb fillets with the marinade in a grill pan over high heat on both sides, then lower the heat until cooked through. Arrange the vegetables and couscous on plates and place a piece of lamb on each plate. Place the yogurt dip next to the vegetables and serve immediately.