Moroccan-spiced lamb steak with couscous 'cake' and pomegranate


For the Moroccan-spiced lamb
For the couscous 'cake'
  • 1 tbsp butter

  • 85g/3oz couscous, cooked according to packet instructions

  • 1 tbsp chopped fresh basil leaves

  • 1 tbsp chopped fresh mint leaves

  • 1 tbsp chopped fresh flatleaf parsley leaves

Preparation method

  1. For the lamb, grind the coriander seeds, cumin seeds, cinnamon and black peppercorns in a mortar with a pestle. Rub the spice mixture over both sides of the lamb.

  2. Heat a griddle pan until hot and drizzle the olive oil over the lamb. Cook the lamb for 4-5 minutes on both sides (for medium), or until golden-brown and cooked to your liking. Remove from the pan to rest on a warm plate.

  3. Return the pan used to cook the lamb over a low heat and and stir in the honey and pomegranate seeds, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the honey begins to bubble, then remove from the heat.

  4. For the couscous 'cake', melt the butter in a small frying pan until foaming. Mix the cooked couscous with the basil, mint and flatleaf parsley. Pack the mixture into the pan and fry over a low heat for 5-7 minutes on each side (turn the 'cake' over carefully), or until golden-brown and crisp.

  5. To serve, turn the couscous 'cake' out onto a plate. Thickly slice the lamb and arrange over the couscous. Drizzle the pomegranate and honey sauce around the edges of the plate.

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