WARM LAMB AND COUSCOUS SALAD WITH POMEGRANATE MOLASSES

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Warm Lamb and Couscous Salad With Pomegranate Molasses image

Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992 Pomegranate molasses is sweet and sourish, and that and the preserved lemons are pretty easily available from speciality food stores

Provided by AusNZ Hosts

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

500 g lamb backstraps
1 tablespoon cumin
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups couscous
1 tablespoon butter
3 cups chicken stock, boiling
2 tomatoes, seeded, finely diced
1/2 green capsicum, finely diced (bell pepper)
3 pieces preserved lemons, flesh discarded, rinsed, finely diced
2 tablespoons mint, chopped
2 tablespoons olive oil
2 tablespoons pomegranate molasses

Steps:

  • 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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