Prep 20 mins
Cook 20 mins
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
- 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
- Rub the lamb backstraps with a mixture of cumin, black pepper and salt.
- 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.
- 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.
I made this for Hubby and Little Miss (DD) tonight and they really enjoyed this recipe. I had to substitute the pomegranate molasses because I couldn't find it in the shops so I juiced two fresh pomegranatesâ€™ and mixed it with lemon and sugar, I then put it on heat until it reduced. I had to leave out green capsicum because I didn't have any one hand. It was all so easy to make and really quick for a dinner that looked like a lot of work. Thank you Aus/NZ chefs