Lamb Tenderloin With Caramelized Carrots & Pistachio Couscous

• 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

1. 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.
2. For the lamb, preheat oven to 350u0b0F. 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.
3. 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.
4. 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.

butter, sugar, light balsamic vinegar, baby carrots, oil, onion, clove garlic, vegetable stock, couscous, pistachios, chervil

Taken from recipes-plus.com/api/v2.0/recipes/17177 (may not work)