Fig and Balsamic Lamb Shanks with Almond Rice Pilaf & Asparagus

Serve Savora® Fig & Balsamic Lamb Shanks over a bed of almond rice pilaf with an herb and citrus couscous for a Mediterranean style dinner.

Prep Time
10

minutes

Cook Time
25

minutes

Serves
4

servings

Ingredients

  • 1 package Savora® Sous Vide Fig and Balsamic Lamb Shanks
  • 2 cups cooked brown rice
  • 1 cup baby portobella mushrooms, quartered
  • 1/3 cup diced red bell peppers
  • 1 small shallot, chopped
  • 2 garlic cloves, minced
  • 4 tablespoons olive or vegetable oil, divided
  • Thyme, salt and pepper, to taste
  • ¼ cup sliced green onion
  • ¼ cup sliced almonds, toasted
  • 1 pound asparagus
  • ½ cup crumbled feta cheese
  • Balsamic glaze

Directions

  • In a skillet, sauté the mushrooms, peppers, shallot and garlic in oil. Add the rice, cook until heated through. Season with thyme, salt and pepper. Sprinkle with green onion and almonds.
  • On a sheet pan, toss the asparagus with oil; sprinkle with salt and pepper. Bake for 10-15 minutes, or until tender. Remove from oven, sprinkle with feta and drizzle with balsamic glaze.
  • Heat lamb according to package directions.
  • Serve with rice and asparagus.

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