Warm Lamb and Couscous Salad With Pomegranate Molasses

Recipe by AusNZ Hosts
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rub the lamb backstraps with a mixture of cumin, black pepper and salt.
  • Couscous:
  • Place couscous and butter in a medium bowl.
  • Pour boiling stock over the couscous.
  • Cover tightly and allow to soak for five minutes.
  • Fluff with a fork.
  • Allow to cool a little.
  • Add the finely diced tomato, capsicum, lemon and mint then set aside.
  • Lamb:
  • Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness).
  • Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.
  • Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve.
  • Greek yoghurt could also be offered at the table.
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