Lamb Tenderloin With Caramelized Carrots & Pistachio Couscous - cooking recipe

Ingredients

2 tbsp butter
5 tbsp sugar
1-2 tbsp light balsamic vinegar
750 g baby carrots, peeled with tips left on
5 tbsp oil
600 g lamb fillet
1 medium onion, finely diced
1 clove garlic, finely diced
250 ml vegetable stock
200 g couscous
25 g pistachios, chopped
None None chervil, for garnish

Preparation

Melt butter and sugar in a large frying pan until golden brown. Deglaze with vinegar and 3/4 cup water and bring to a boil. Add the carrots and cook for a further 5 minutes. Season with salt and pepper.
For the lamb, preheat oven to 350\u00b0F. Heat 2 tbsp oil in an oven-proof frying pan and sear the lamb on all sides. Transfer to the oven and cook for about 5 minutes; it should still be pink on the inside.
For the couscous, heat 3 tbsp oil in another pan and saute the onion and garlic. Add the stock and couscous and stir well. Remove from the heat, cover and allow the couscous to absorb the liquid for about 5 minutes.
Fluff the couscous with a fork and mix in the pistachios. Cut the lamb into slices and serve with the carrots and couscous. Garnish with chervil.