WARM LAMB AND COUSCOUS SALAD WITH POMEGRANATE MOLASSES
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
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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