Lamb with grapes, pine nuts, mint and couscous
|3||Lamb leg steaks|
|1 drizzle||Olive oil|
|500 g||Black grapes, red, and/or green grapes, halved|
|1 handful||Mint leaves, leaves torn|
|70 g||Pine nuts, toasted|
|2 Tbsp||Harissa paste, see below|
|1||Lemon, juice only|
|2 Tbsp||Extra virgin olive oil|
|1 Tbsp||Balsamic vinegar|
- Heat a large frying pan over a high heat. Rub a little olive oil all over lamb steaks and season with salt and freshly ground black pepper. Fry steaks for 2 minutes on each side or until cooked medium-rare. Remove steaks and rest for 5-10 minutes before slicing.
- Bring 1½ cups water to the boil in a saucepan. Turn off the heat, add butter and couscous, stir together and cover with a lid. Leave couscous to steam for 5 minutes, then fluff up with a fork and season with salt and freshly ground black pepper. Toss couscous with grapes, mint and pine nuts.
- Make a dressing by mixing harissa, lemon juice, oil and balsamic vinegar, and any juice from the resting lamb together.
- To serve, divide couscous and lamb between plates and spoon over dressing.
- Bash in a mortar and pestle the garlic, red chillies, flaky sea salt, cumin and coriander seeds. Then mix in the cup olive oil and tomato paste. Alternatively blitz all ingredients together in a small food processor or blender.
- Fry paste in a hot pan for 5 minutes until thickened.