Warm Lamb Salad With Pomegrante Food

WARM LAMB AND COUSCOUS SALAD WITH POMEGRANATE MOLASSES

Steps:

• Rub the lamb backstraps with a mixture of cumin, black pepper and salt.
• Couscous:
• Place couscous and butter in a medium bowl.
• Pour boiling stock over the couscous.
• Cover tightly and allow to soak for five minutes.
• Fluff with a fork.
• Allow to cool a little.
• Add the finely diced tomato, capsicum, lemon and mint then set aside.
• Lamb:
• Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness).
• Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.
• Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve.
• Greek yoghurt could also be offered at the table.

LAMB SALAD WITH MINT AND POMEGRANATE

Steps:

• Preheat the oven to 140°C/gas mark 1.
• On the hob, brown the lamb, fat-side down, in a large roasting tin, remove when browned across its middle and set aside.
• Add the vegetables into the roasting tin you browned the lamb in, sprinkle with the salt and cook them gently for a couple of minutes.
• Pour the water over and then replace the lamb, this time fat-side up, let the liquid in the pan come to a bubble.
• Make a tent with tin foil and put in the preheated oven overnight
• About an hour before you want to eat, transfer the lamb from the tin to a large plate
• Just before serving, pull it to pieces with a couple of forks and transfer to a serving dish.
• Sprinkle with more Maldon salt and some freshly chopped mint.
• Cut the pomegranate in half and remove the seeds from one of the halves.
• sprinkle over the lamb.
• Squeeze the juice of the other half over the lamb.
• Serve with green salad and couscous or quinoa.