Grilled lamb fried steak in balsamic with humus & amp; Cous cous salad

Ingredients for Grilled lamb fried steak in balsamic with humus & amp; Cous cous salad

Instructions for Grilled lamb fried steak in balsamic with humus & amp; Cous cous salad

To prepare the Grilled lamb fried steak in balsamic with humus & amp; Cous cous salad recipe, please follow these instructions:

Put the chickpeas in soft overnight and boil them approx. 35 minutes in low salt water.

Blend the chickpeas with roasted sesame seeds, garlic, cumin, lemon juice and yogurt to a thick cream. Season with salt and pepper.

Sprinkle the lamb stew fillets for at least 1 hour in the balsamic fridge with salt, pepper, rosemary and garlic.

Damp cous cous in vegetable broth as directed on the package. Shake the almonds with high heat and spice with garlic salt.
Stir the couscous grains loose and mix with coarsely chopped almonds, currants, electricity. Raisins, olive oil and lemon juice. Season with salt and pepper. Cut the tomatoes into quarters, halve them very small and mix them in the salad with baby spinach.

Brown the lamb stew fillets on a hot grill and finish them 5-8 minutes on each side well enough to the hills. Let the meat rest for at least 5 minutes before cutting into slices and arrange for dishes together with salad and humus.