Pan Seared Lamb Steak

with Jeweled Couscous and Pomegranate Glaze

A simple spiced lamb served with jeweled couscous.

  • Meat
  • 0.0 min

    Bring a saucepan of water to the boil, add the stock and stir until dissolved.

  • 0.5 min

    Juice the lemon and reserve the correct amount.

  • 1.0 min

    Finely chop the fresh mint.

  • 1.5 min

    Peel and chop the orange into small pieces.

  • 2.5 min

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

  • 5.0 min

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

  • 6.0 min

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

  • 7.0 min

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

  • 9.0 min

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

  • 9.5 min

    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.

  • 10.5 min

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

  • 11.5 min

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

  • 13.0 min

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

  • 14.0 min

    Remove the pomegranate glaze from the heat and set aside.

  • 15.5 min

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

  • 16.0 min

    Fluff the couscous with a fork.

  • 16.5 min

    Add the pomegranate seeds and fresh mint to the couscous.

  • 17.0 min

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

  • 18.0 min

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

  • 19.0 min

    Drizzle with the pomegranate glaze.

  • Ingredients

    Corn Flour

    Honey

    Pomegranate Juice

    Dried Oregano

    Ground Cinnamon

    Orange, chopped

    Fresh Mint, finely chopped

    Chicken Stock

    Lemon, juiced

    Pomegranate

    Couscous

    Olive Oil

    Lamb Leg Steak

    Cayenne Powder

    Ground Cumin

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