6 New Zealand lamb cutlets, French-trimmed
A pinch of ground cumin
The juice of 1 lemon
2 tbsp olive oil
A handful pomegranate seeds
100g feta, crumbled
A few fresh mint leaves, shredded
50g natural yogurt
A squeeze of lemon juice
Flatbreads, to serve
1. Preheat the grill to high. Season the lamb and dust each side with a pinch of ground cumin. Cook on a grill pan under the grill for 2-3 minutes each side, until browned but still pink in the middle, then remove and rest.
2. Meanwhile, put the couscous into a bowl, pour over 200ml boiling water, cover and leave to stand for 10 minutes. Fluff up with a fork, then season and stir in the juice of 1 lemon, 2 tbsp olive oil, pomegranate seeds, feta and a few fresh mint leaves.
3. Pile spoonfuls onto plates and top with the grilled lamb. Mix natural yogurt with the lemon juice and a few more shredded fresh mint leaves and put in small pots to serve on the side. Accompany with flatbreads, if you like.