Chia minty buffalo yogurt lamb with wholewheat couscous salad
- June 2017
- Serves 6-8
- Hands-on 1 hour 10 min, oven 45 min
Something a little different to your traditional Sunday lunch, but Vladia Cobrdova’s Middle Eastern-style lamb with feta, pomegranate and couscous is equally as wonderful.
- 43g (11.2g saturated)
- 24.1g (5.6g sugars)
Laverstoke Park produces a buffalo yogurt. Or use a thick, creamy natural yogurt.
The lamb can be marinated up to 24 hours ahead; keep covered in the fridge. Make the couscous salad, cover and chill for up to 12 hours.
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