Pomegranate lamb on couscous with lightly spiced greek yogurt
( SERVES 4 )
I'm obsessed with the delicious flavour of pomegranate molasses at the moment - especially with lamb! The sweet, strong flavour of the molasses in this dish is off-set by the cool and refreshing yogurt, and pairs perfectly with the couscous.
|¼ cup||Pomegranate molasses|
|¼ cup||Runny honey|
|500 g||Lamb fillets|
|1 handful||Baby carrot|
|3 Tbsp||Olive oil|
|1 tsp||Freshly ground black pepper|
|1 cup||Vegetable stock|
|1 tsp||Ground coriander|
|1 cup||Greek yoghurt|
|1 handful||Fresh mint|
|1 pinch||Chilli powder|
|¼ cup||Walnut pieces|
- Mix the honey and pomegranate molasses in a bowl or dish. Add the lamb, coating each side well with the marinade. Marinate in the baking dish for 2 hours at room temperature, or overnight in the fridge.
- Preheat oven to 180 celcius, fan bake. Chop your eggplant into bite sized pieces, and spread evenly in a roasting dish with the baby carrots. Drizzle with olive oil and salt and pepper. Cook for 30 minutes, until the carrots are cooked, but still have a bite.
- Add your lamb to a hot skillet or fry pan with plenty of olive oil (reserve the leftover marinade). Fry on each side, until the marinade is nice and caramelised. Transfer to a baking tray and bake at 15-20 minutes (depending on the size of your lamb fillet, and how well done you like your lamb).
- Add the leftover marinade to the pan that you just cooked the lamb in. Then add the 2 cups of couscous, 1 cup of vegetable stock, 1 tsp of cumin, 1 tsp ground coriander, freshly ground salt and black pepper, and more water if necessary. Cook your couscous, stirring constantly so the bottom doesn't burn, and add more water when/if necessary. When cooked, remove from the heat and set aside.
- To make your yogurt dressing, roughly chop your mint leaves, and 2 cloves of crushed garlic. Stir the chopped mint and garlic through 1 cup of yogurt with the juice of half a lemon, 1/2 tsp of cumin and a pinch of chilli powder.
- Remove your lamb, carrots and eggplant from the oven. Wrap the lamb in tin foil and allow to rest for 5 minutes. Meanwhile, fluff your couscous with a fork, until nice and fluffy. Stir the carrots and eggplant through your couscous with 1/4 cup walnut pieces, and 1 tin of drained chickpeas. Mix well to combine.
- Remove your lamb from the tin foil and slice. Top with some of the yogurt sauce. Serve immediately with the couscous and remaining yogurt sauce.