- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: medium
For the lamb
- 2 tbsp coriander seeds
- 3 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 x 1kg lamb loin
- 3 tbsp olive oil
- 2 tbsp thinly sliced fresh mint leaves
For the couscous
- pinch Spanish strands saffron
- 250 g Israeli couscous
- 1 large sweet potatoes, diced and cooked in salted water
- 1 courgette, diced and cooked in salted water
- 1 roasted pepper
- 100 g oyster mushrooms
- 1 clove garlic
- 1 onion
- 1 tsp ground cumin
For the pomegranate dressing
- 1 tbsp pomegranate molasses
- 2 limes, juice only
- 4 tbsp extra virgin olive oil
- 2 pomegranates, pulp only
- 2 tbsp thinly sliced fresh mint leaves, to serve
1. For the lamb: preheat the oven to 220C/gas 7.
2. Put the seeds in a coffee grinder and grind to a powder. Put the mixture on a plate.
3. Season the lamb loin with salt and pepper to taste and dredge on all sides with the spice mixture.
4. Heat the oil in a medium frying pan over a high heat until almost smoking. Sear the lamb on all sides until golden brown. Transfer the lamb to a roasting tin and roast in the oven for 5-6 minutes for medium-rare. Remove and allow to rest.
5. For the couscous: bring a pan of water to the boil with a little salt and saffron to taste. Add the couscous and cook for about 2 minutes. Rinse the couscous with cold water and drain well.
6. Drain the sweet potato and courgette and add to the couscous along with the red pepper.
7. Heat the butter in a sauté pan or frying pan and gently cook the mushrooms with the garlic, onion, and cumin. When the mushrooms are soft, add the mixture to the couscous.
8. For the dressing: gently heat the pomegranate molasses with the lime juice, pomegranate pulp and olive oil until warm.
9. To serve: put the lamb on a serving plate with the couscous. Drizzle the pomegranate dressing over the lamb and sprinkle with the chopped mint
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