Pan Seared Lamb Steak with Jeweled Couscous and Pomegranate Glaze

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Juice the lemon and reserve the correct amount.

Finely chop the fresh mint.

Peel and chop the orange into small pieces.

Remove the seeds from the pomegranate and set aside in a small bowl. Wash if needed in a colander.

In a small bowl combine the olive oil, cayenne pepper and half of the cumin.

Brush liberally onto the lamb leg steak. Season with salt and pepper.

In a saucepan or frying pan over medium heat, whisk together the cinnamon, remaining cumin, honey, pomegranate juice, oregano and honey.

In a small bowl combine the cornflour with equal amounts of water.

When the sauce begins to bubble lower the heat to simmer and whisk in the cornflour slurry slowly, until the sauce begins to thicken slightly into a syrupy glaze.

Heat the olive oil in a frying pan over medium heat.

Add the lamb leg steak and cook, turning once, until cooked to your liking.

Place the couscous in a bowl and add the hot chicken stock and lemon juice. Cover with tinfoil and set aside to rest.

Remove the pomegranate glaze from the heat and set aside.

Once cooked, remove the lamb steak from the heat and set aside on the chopping board to rest for a moment.

Fluff the couscous with a fork.

Add the pomegranate seeds and fresh mint to the couscous.

Distribute the couscous among serving plates and top with orange pieces.

Slice the lamb steak and place on the serving plates alongside the jewelled couscous.

Drizzle with the pomegranate glaze.