Lamb with Asparagus and Snow Peas on Large Couscous; we have walls! sort of

We had a momentous occasion chez nous last week.

We took the plastic off the the hole in the floor above the staircase.

For the winter, since there is no insulation under the roof, we had plastic, insulation and boards covering up the top of the staircase.

Last week we uncovered it.

We can now walk up and down the staircase just like normal people.

Mon mari got so excited he started building walls.


We really should get a railing up around that hole in the floor…..


Yes, those are electrical and phone cables laying around.  When one has this big open space to work in one doesn’t have to be neat and tidy.  Now that there are going to be walls and rooms, that all needs to be neatened and tidied.

That big, double chimney belongs to to the two fireplaces we can’t/don’t use.  They lopped the top off when they did the new roof…. The chimneys go to the roof, but not through the roof.

While he was busy building the walls I was busy designing the bedrooms and bathrooms.

You think the design should have been finished first?

Don’t be silly.

Besides, he understands that if I want a wall moved (because he either put it up too quickly or wasn’t paying attention) he has to move it.  I once made him move a wall 6 inches…. He later agreed that I was right.  I won’t tell you how much later…..

For any of you who have done a bit of remodeling, I have to tell you – starting with a vast empty space is so much easier to work with.

Of course, there is a bit of work to be done…..

I feed him well…..

I’m not sure what to call this, though.

It’s not a stir-fry, the lamb is in large pieces.

It’s not a stew, the lamb is rosy.

Whatever, it’s perfect for spring.

Lamb with Asparagus

Lamb with Asparagus and Snow Peas on Couscous

12oz (350gr) lamb   I had 1/2″ (1.5cm) thick slices from a leg
2oz (60gr) mangetout, snow peas
4oz (120gr) asparagus
4oz (120gr) cherry tomatoes
4 green garlic
1/2 tsp cumin
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp paprika
1 tbs olive oil
1/2 cup beef stock
1 tsp cornstarch (maizena, corn flour) dissolved in 2 tbs water

1/2 cup large couscous    Israeli, Lebanese… mine is from Portugal, called cuscus
1 cup beef stock

Cook couscous in stock until al dente, about 10 minutes
If lamb is one large slice cut it into 3 or 4 pieces.  Trim and cut snow peas in half or thirds.  Trim and cut asparagus into bite-size lengths.  Cut cherry tomatoes in half.  Trim and slice green garlic, using green tops.

Heat oil in a large skillet over medium high heat.  Add lamb and quickly brown on both sides, 1 – 2 minutes total.  Remove and cover to keep warm.  Add herbs, spices, green garlic, asparagus and snow peas to skillet.  Sauté, stirring frequently, until vegetables are crisp-tender, about 5 minutes.   Return the lamb to the skillet, along with 1/2 cup beef stock and the tomatoes. Bring to a simmer and quickly stir in the cornstarch mixture.   Serve over couscous

Note: The lamb was medium rare – ‘rosy’, and the vegetables still bright green and a bit crisp.

For all of you pasta lovers – I’m hosting Presto Pasta Nights this week.  Yay!!!!!

Send me your latest and greatest pasta dishes…. thyme2.kate (at) gmail (dot) com with a copy to founder Ruth, of Once Upon A Feast at  ruth (at) 4everykitchen (dot) com

13 thoughts on “Lamb with Asparagus and Snow Peas on Large Couscous; we have walls! sort of”

  1. Very spring-like dish with just the right types of meats and vegetables. Asparagus has finally made it to my local farmer’s markets, so I can finally feel good about using asparagus when I steal other bloggers’ recipes.
    That space looks like it has such potential to be totally beautiful.

  2. Your husband must be very handy and patient, too. Mine did not put my kitchen island where i want it and won’t listen to my reasoning that it needs to be advanced about 10 inches. Can I borrow your husband for an afternoon?

  3. Katie you can’t believe how happy I am to see that empty space.. although yours seems to be a lot tidier than mine at the moment *shudder* (and more beautiful). Same track here, we had leg of lamb last week with roasted veggies.

  4. This is indeed the perfect spring dish. You made my mouth water! Thanks for the inspiration. I’m looking forward to witnessing the farmhouse transformation– looks like a beautiful canvas to build on.

  5. Love all of that open space to design. So much work but so much fun too. Love the lamb recipe. Asparagus season is in full swing.

  6. I would say, just call it delicious and everyone will be happy. Looks like a great meal…lamb mixed with spring. Mmmm.
    Walls sound awesome! Congrats to you guys!

  7. Notes are being taken as I start designing my apartment in a few months. No remodeling, though. Love reading about the progress of the house.

  8. How lovely to have a fresh, blank space to work with! I can’t wait to see what you put up there. It’s so fun to watch your house develop!
    And the lamb–how about a lamb skillet? That implies it spent a bit more time than a stir-fry would.

  9. Rachel, we eat asparagus like crazy for about 6 weeks – then nothing until the next year.
    Zoomie, there will be 2 bathrooms up there, with the one down here becoming a ‘powder room’.
    Christine. thanks for the lamb – and no clue about the beams…. a couple hundred years, I’m guessing. The guy (in his 60’s)we bought the stairs from said his grandfather was born in this house and he didn’t know anything before that.
    Meredith, next time we’re in the area he’ll come and move it for you ;-)) And just so you know, he’s not always that accomodating….
    Baking Soda, it’s filling up fast though. Spring lamb is so good.
    Ina, I’m kind of anxious to see, too ;-))
    Food-G cooking with spring veggies is so much fun after winter….
    Penny, yeah, all that open space….. mon mari is finding it a bit daunting.
    Lannae, me too…..
    Joanne, walls are a wonderful thing – as is spring
    Sanura, any design / building / remodeling is both fun and scary. Bon chance with yours!
    Tracy, lamb skillet – that’s good. I should have a ‘name that dish’ contest. It’s filling up fast up there….

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