Moroccan spiced lamb and jewelled couscous
Planning a barbecue this Bank Holiday? Whatever the weather, James Tanner has something to get their mouths watering...
(Serves 4)
Ingredients
4 lamb leg steaks1 tbsp soft brown sugar1 tbsp ground cumin1 tsp ground cinnamon2 tbsp clear honey2 tbsp toasted almondsSmall pot natural yoghurt, drizzled with honey to serve
For the couscous
250g easy-cook couscousZest and juice of 1 lemon150g sun-blushed tomatoes, choppedSeeds of ½ a pomegranate½ diced green pepper2 tablespoons extra virgin olive oilCrushed sea salt and freshly ground black pepper3 tbsp chopped fresh coriander
Method:
Prep the lamb steaks by removing any tough silver skin sinew from the outside edges
Heat a large non stick pan to a medium heat. Season the lamb, and add a splash of oil. Sear in the pan or barbecue for 3 minutes (5 minutes for well done) on both sides (cook in batches if necessary). Leave to rest on a plate while making the glaze.
For the glaze, mix the sugar, cumin, cinnamon and honey together and heat in small pan until it bubbles and becomes sticky. Either drop the cooked steaks into the pan to coat with the glaze or brush them with glaze.
Sprinkle the lamb steaks with toasted almonds, and serve with pomegranate couscous, yoghurt and honey drizzleJewelled couscous
To make the couscous
Place the couscous in a large bowl. Add the lemon zest then pour over 475ml boiling water. Stir, cover with a cling film and leave to stand for 5 minutes until the liquid is absorbed.
Using a fork, fluff the couscous grains to separate them. Stir in the lemon juice, sun-blush tomatoes, pomegranate seeds, pepper, oil, and coriander. Season to taste.
Optional - griddle some slices of halloumi cheese to serve on top of the cous-cous as a vegetarian alternative to the lamb.