Grilled Lamb Loin With Roast Asparagus Couscous

• 1 lb lamb loin
• 1/4 cup maple syrup
• 1/4 cup red wine
• 1 tbsp dijon or grain mustard
• 2 cloves garlic, sliced
• 1 tsp fresh rosemary leaves
• None None Roast Asparagus Couscous
• 2 bunches asparagus, trimmed, cut into 1 inch pieces
• 1 tbsp olive oil
• 1 clove garlic, minced
• 5.25 oz couscous
• 1 cup hot chicken stock
• 6 None spring onions, thinly sliced
• None None mixed greens, to serve

1. Preheat grill. Combine lamb with maple syrup, wine, mustard, garlic and rosemary. Turn to coat evenly. Grill lamb for 5 mins per side, basting occasionally with marinade. Cover and let rest for 5 mins.
2. Meanwhile, preheat oven to 350u0b0F. Arrange asparagus in a baking dish. Toss with oil and garlic, season and roast for 10 mins, or until tender.
3. Combine couscous and hot stock. Let stand for 5 mins, until all liquid has absorbed. Toss with asparagus and spring onions. Keep warm.
4. To finish, bring remaining marinade to a boil, reduce heat and simmer for 3-4 mins. Slice lamb. Serve with couscous, drizzled with sauce. Serve mixed greens on the side.

lamb loin, maple syrup, red wine, garlic, rosemary, couscous, bunches, olive oil, clove garlic, couscous, chicken, spring onions, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/24494 (may not work)