Rosemary Lamb with Turnip “Couscous”

Rosemary Lamb with Turnip “Couscous”

Eating red meat  in moderation is not bad for your health and it won’t stop you from losing weight! I advise eating red meat once a week. Not only is this a good pattern to follow for your health, it’s also good for your pocket book and promotes sustainable farming practices.  In this recipe if you are going for the chops (as I did) trim off any visible fat before cooking.  This meal was designed as an evening one for weight loss, hence the turnip couscous.  Spiralizing and then mixing the turnips gives them a fluffy aspect, just like couscous.  Never had turnips before?  An ancient root vegetable, present in both ancient Greece and Rome, it’s a rich in  vitamin C, as are the roasted tomatoes.


  • 600 gr (1.3 lbs) of lamb (filet or chops)
  • 1 tsp of rosmary
  • A bit of pressed or chopped garlic
  •  1 TBSP of olive oil
  •  salt & pepper
  • Couscous :
  •  4 large turnips
  •  salt and pepper
  •  chopped parlsey
  •  chopped shallots
  • oregano
  • 4 tomatoes


    • Preheat oven
    • Cut tops off tomatoes and season with salt pepper, garlic and oregano. Roast in oven for 20-25 minutes
    • Season lamb with rosmary, salt and pepper.
    • Pass the turnips in the spiralizer with cutter C.
    • Mix the turnip noodles in a mixer
    • Sauté the turnip couscous in a skillet/wok with olive oil, shallots and parsley. Season with salt and pepper.
    • Cook lamb in a skillet for 3-5 minutes.


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