HARISSA LAMB CUTLETS WITH POMEGRANATE COUSCOUS
Jazz up a storecupboard grain with bright fruit and herbs and serve with lamb and a harissa yogurt dressing
Provided by Lucy Netherton
Categories Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat the grill. In a large bowl, mix the yogurt and half the harissa with seasoning. Remove 2 tbsp, set aside, then add the lamb to the remainder and marinate while you make the couscous (or overnight).
- In a bowl, cover the couscous with the hot stock and add the rest of the harissa. Cover with cling film and leave for 5 mins, then stir in the chickpeas, lemon zest and juice, vinegar, apricots, pomegranate seeds and half the mint.
- Transfer the lamb to a baking tray and grill for 2-3 mins each side (pour any cooking juices into the couscous and stir). Serve the lamb with the couscous, reserved yogurt and a scattering of mint.
Nutrition Facts : Calories 653 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 22 grams sugar, Fiber 9 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium
POMEGRANATE-MARINATED LAMB WITH SPICES AND COUSCOUS
Provided by Marlena Spieler
Categories Lamb Marinate High Fiber Dinner Fall Family Reunion Pan-Fry Pomegranate Couscous Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add lamb and toss to coat. Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator. Drain, reserving marinade. Pat lamb dry.
- Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat and set aside.
- Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in butter until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.
- A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
POMEGRANATE MARINATED LAMB
Thought this sounded delish! Submitted for Zaar World Tour 5 -- region New Zealand/Australia. Recipe source: Bon Appetit (November 2008)
Provided by ellie_
Categories Lamb/Sheep
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl whisk together the first 5 ingredients (molasses - cinnamon) plus 1 3/4 teaspoon cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add lamb and toss. Cover and marinated for 2 hours at room temperature or up to 2 days in the refrigerator. Drain, reserving the marinade. Pat dry.
- Heat a large skillet over medium high heat.
- Add meat and bones (if using) and cook for 2-5 minutes, or until browned. You may need to cook lamb in batches.
- Return all the lamb and bones to the skillet along with the reserved marinade and 1/4 cup water. Cover and simmer over medium low heat for 5-10 minutes or until meat is tender. Remove from heat and set aside.
- Meanwhile in a saucepan bring remaining water (1 cup) and chicken broth to a boil over medium high heat. Add couscous and remaining cumin (1/4 teaspoon). Remove from heat and let stand for 5 minutes. Fluff couscous with a fork and stir in butter.
- Divide couscous among plates and top with lamb, pomegranate seeds and basil leaves, spooning remaining sauce over lamb.
Nutrition Facts : Calories 891.8, Fat 51, SaturatedFat 20.8, Cholesterol 137.9, Sodium 783.1, Carbohydrate 65.4, Fiber 6.5, Sugar 4.6, Protein 41.1
POMEGRANATE LAMB
Steps:
- Rub the lamb chops with the salt, pepper and rosemary leaves evenly. Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times. Cover and refrigerate up to four hours ahead of time.;
- Pomegranate Au jus: Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar. Reduce by half. Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer. Reserve in a small saucepan while you cook the chops.
- Heat a grill or grill pan to fairly high heat.
- Remove the lamb from the marinade and reason them with a touch of salt and pepper. Grill about four minutes on each side.
- Reheat the pomegranate Au jus. When is it just under a boil, whisk in the remaining butter. Divide the sauce between the four plates and center the chops on the sauce. Serve.
GRILLED LAMB WITH POMEGRANATES AND ISRAELI COUSCOUS
Give lamb chops a Middle Eastern twist by serving them over a couscous salad filled with crunchy almonds, pomegranate seeds, raisins, mint and warm spices. Pull the chops from the grill and drizzle with tart pomegranate molasses to complete the dish.
Provided by Carla Hall
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the infused olive oil: In a medium saucepan, combine the olive oil with the garlic and lemon zest and cook over medium heat until the garlic just begins to brown and the oil is fragrant, 3 to 4 minutes. Set aside.
- For the Israeli couscous: Preheat the oven to 400 degrees F.
- Spread the slivered almonds onto a sheet tray and toast until golden, 5 minutes.
- Heat 2 tablespoons of the infused oil in a medium pot over medium-high heat. Add the Israeli couscous and cook, stirring occasionally, until golden, 3 to 4 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt, bring to a simmer over medium-low heat and cook, covered, until the water is absorbed, 5 to 7 minutes. Add the pomegranate, golden raisins, mint, cardamom, cinnamon, cumin, turmeric and toasted almonds. Stir to combine and season with more salt to taste.
- For the lamb chops: Heat a grill pan over high heat until almost smoking.
- Dip the rosemary into the infused oil and brush both sides of the lamb chops with the oil. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place onto the grill pan fat-side down and cook for 2 minutes. Cover with a metal bowl to trap the heat and continue to cook, turning on all sides, until medium rare, about 10 minutes. Set aside to rest. Place the lemon halves onto the grill and cook until caramelized, 3 to 4 minutes.
- To serve, slice the lamb into single chops and plate on top of the couscous. Drizzle the pomegranate molasses over the lamb chops and garnish with torn mint. Serve with the grilled lemon.
SPICY LAMB WITH GARLIC COUSCOUS
A spicy Moroccan style dish. As the couscous has minimal cooking time the garlic flavour is quite strong, reduce the amount of garlic in the couscous or use some roasted garlic paste if you aren't keen on very garlicky food. This recipe came from the Home Beautiful magazine. The marinade also works well with chicken fillets.
Provided by EeeGee
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE LAMB.
- Trim off any fat.
- In a small bowl combine the chili, cumin, garlic and coriander.
- Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
- Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
- Remove from grill, sprinkle with a little sea salt and cover to keep warm.
- FOR THE COUSCOUS.
- Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
- Remove from the heat and stir in the couscous and oil.
- Cover and stand for about 5 minutes or until the liquid is absorbed.
- Fluff with a fork.
- TO SERVE.
- Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.
PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE
Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze
Provided by Cassie Best
Categories Dinner, Main course
Time 5h20m
Number Of Ingredients 12
Steps:
- Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
- Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
- Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
- Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.
Nutrition Facts : Calories 668 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium
GRILLED SAVORY LAMB CHOPS WITH A POMEGRANATE COUSCOUS
The lamb chops get happy all day in their marinade and then when it is time for dinner. 15 minutes for the chops 10 minutes for the couscous and maybe make some sauteed Kale on the side or you can make your favorite greens. I just love kale, swiss chard or spinach, but green beans or yellow beans, roasted tomatoes, asparagus or acorn squash would be great with this.
Provided by SarasotaCook
Categories Lamb/Sheep
Time 8h30m
Yield 2 Chops per person, 4 serving(s)
Number Of Ingredients 19
Steps:
- Marinade -- In a large baggie, mix the yogurt, olive oil, garlic, cumin, paprika, pepper, lemon zest, lemon juice and orange juice. Add the lamb chops and marinade all day. Up to 8 hours preferably or as long as you can.
- Pomegranate -- What is the world do I do with it? Well it does stain, and it is a mess. But oh so good. Now I found pomegranate seeds at Whole Foods, but my Publix grocery store has fresh pomegranate at 1/6th the cost. Secret to cleaning them. One -- wear a dark shirt, two stand over the sink -- three DO NOT use a wood cutting board. Cut in half and then again in half. In a bowl of water pull the seeds away from the membrane and pulp. The seeds sink, the pulp floats. Then just scoop out the membrane and the seeds are ready to enjoy. That easy. It is definitely a treat.
- Couscous -- Now, just follow the instructions. Most of the quick cooking brands will require 2 1/4 to 2 1/2 cups water. Personally, I use chicken stock. It adds so much flavor. For the most part, I just boil the water in a medium bowl in the microwave, remove, add the couscous, stir once and cover with a plate. Let set 5 minutes. While you let the couscous set, you need to grill the lamb. Then as the lamb rests you can flavor your couscous.
- To the couscous -- add in the pistachios, lemon zest, cilantro, cinnimon, olive oil and the pomegranate seeds, a little pepper (salt if you want) but the broth is salty.
- Lamb -- Now as the couscous rests grill your lamb. I prefer the outside grill, but a inside grill pan will be just fine. Medium high heat brushed with olive oil. You could also use a cast iron pan as well for this. Just brush off most of the yogurt marinade so it doesn't sweat but browns as it cooks. Grill 5-7 minutes per side until you see nice grill marks and then remove. You want them medium rare about 140 degrees. A thermometer is very helpful at this point unless you are very comfortable with judging the doneness of the meat. Don't over cook. Remove and just cover to let them rest.
- Finish up your couscous as they cook and then serve 2 chops per person over a nice bed of the couscous. A nice saute of spinach, kale or swiss chard to me is a great side or maybe just some roasted green beans or even broccoli. This makes a beautiful dish served to company. A little expensive with the lamb, but such a nice treat. And besides the couscous, vegetables are inexpensive, so my philosophy is spend money on one main item to focus on and cut back on other items. You guests will never know and they will love it regardless.
Nutrition Facts : Calories 1122.5, Fat 63.5, SaturatedFat 24.5, Cholesterol 144.6, Sodium 142.4, Carbohydrate 88.7, Fiber 6.9, Sugar 5.6, Protein 47.2
SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
- Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
- Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium
SLOW ROAST RAS EL HANOUT LAMB & COUSCOUS
Let your oven do all the work with this shoulder of lamb. It's heady with North African spices and the couscous is soaked in the pan juices
Provided by Good Food team
Categories Dinner
Time 4h40m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Using a pestle and mortar or a mini chopper, mash or chop the garlic with a generous pinch of salt, then add the lemon juice, ras el hanout spice mix and olive oil, then pound or chop to a rough paste. Use a small knife to make small incisions all over the lamb. Sit the lamb in a large, shallow casserole dish or deep roasting tin, then rub the paste all over the lamb and into the cuts. Leave at room temperature for 1 hr, or better still cover and chill overnight.
- When ready to cook, heat the oven to 160C/140C fan/gas 3. Scatter the onion wedges around the lamb, then cover the dish with a lid or tightly with foil and roast for 3 hrs. Remove from the oven and uncover. Stir the onions and baste the lamb in the juices, then turn the oven up to 180C/160C fan/gas 4 and continue to roast the lamb, uncovered, for 25-30 mins until browned.
- Lift the lamb and onions onto a board to rest and put the kettle on. Stir the couscous and raisins into the lamb dish so they're coated in the roasting juices. Pour over enough boiling water from the kettle to just cover the couscous, then cover the dish and leave for 5 mins. Uncover and fluff the couscous up with a wooden spoon, then stir through the chickpeas, chopped herbs and preserved lemon or lemon juice, and season to taste. Bring the lamb, onions and the couscous to the table to serve.
Nutrition Facts : Calories 814 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 0.4 milligram of sodium
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