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Ingredients
Method
- 4 lamb leg steaks
- 100g natural yoghurt
- 1 crushed garlic clove
- 1 tsp ground cumin
- Pinch of cayenne
- 2 tbsp olive oil
- 200g couscous
- 300ml chicken stock
- 1 pomegranate, seeds only
- Handful of chopped mint and parsley
- 1 lemon, juice only
- Place the lamb steaks in a bowl with the yoghurt, cumin, garlic, cayenne and half the oil. Season well, mix to combine, and set aside. Heat up a griddle and cook the lamb for 4 mins on each side, then set aside to rest.
- Meanwhile, put the couscous in a bowl and cover with the stock and remaining oil. Cover with film and leave to stand for 5 mins, then fluff with a fork and stir in the remaining ingredients. Season and serve with the sliced lamb steaks on top, and lemon wedges for squeezing.
20 mins
4 serving
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