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"
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
Ready In:
40mins
Ingredients:
13
Serves:
4
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ingredients

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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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Reviews

  1. 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 pomegranates’ 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
     
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Tweaks

  1. 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 pomegranates 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
     

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