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Lamb Fillet with Carob Sauce

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(Serves 4)
1kg Lamb Fillets
1 tbls Olive Oil
4 tbls carob sauce (Gulepp tal-Harrub)
1/4 cup red wine
salt and pepper to season
For the couscous
1 tsp Olive Oil
250grm couscous 
fresh mint
fresh parsley
salt and pepper to season
NB: Items in bold are available from all MF outlets.
Using a saucepan, bring 200ml of water to a rolling boil and add olive oil. Remove from heat, add couscous and stir until all the water is absorbed.
Cover and set aside for 5 minutes. Finally add mint, Parsley and a dash of olive oil. Mix well using a fork to separate the grains.
Heat a non stick frying pan and add olive oil. Season lamb fillets with salt and pepper and add to pan, cook to your liking (5 minutes for medium to rare and 10 minutes for medium to well). Add wine and simmer for 2 minutes until reduced.  Add carob syrup and allow the flavor to infuse into the meat
Serve immediately over the couscous.
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