Yogurt lamb with couscous

Name: Yogurt lamb with couscous
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 4 lamb leg steaks; 100g Greek yogurt; 1 garlic clove, crushed; 1 tsp ground cumin; Pinch of cayenne pepper; 2 tbsp extra-virgin olive oil; 200g couscous; 300ml chicken stock, hot; Seeds of 1 pomegranate; Handful of fresh parsley, chopped; Handful of fresh mint leaves, chopped; Juice of 1 small lemon, plus wedges

Easy
November 2011

Easy
November 2011

Serves 4
Ready in 20 minutes

Serve this griddled Moroccan-style lamb with our five-minute pomegranate couscous recipe for a great midweek meal.

Nutrition: per serving

Calories: 455kcals
Fat: 21.2g (7.8g saturated)
Protein: 37.5g
Carbohydrates: 30.7g (4.1g sugars)
Fibre: 1.6g
Salt: 0.4g

Nutrition: per serving

Calories: 455kcals
Fat: 21.2g (7.8g saturated)
Protein: 37.5g
Carbohydrates: 30.7g (4.1g sugars)
Fibre: 1.6g
Salt: 0.4g

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Ingredients

4 lamb leg steaks
100g Greek yogurt
1 garlic clove, crushed
1 tsp ground cumin
Pinch of cayenne pepper
2 tbsp extra-virgin olive oil
200g couscous
300ml chicken stock, hot
Seeds of 1 pomegranate
Handful of fresh parsley, chopped
Handful of fresh mint leaves, chopped
Juice of 1 small lemon, plus wedges

4 lamb leg steaks
100g Greek yogurt
1 garlic clove, crushed
1 tsp ground cumin
Pinch of cayenne pepper
2 tbsp extra-virgin olive oil
200g couscous
300ml chicken stock, hot
Seeds of 1 pomegranate
Handful of fresh parsley, chopped
Handful of fresh mint leaves, chopped
Juice of 1 small lemon, plus wedges

Method

Put the lamb in a bowl with the yogurt, garlic, cumin, cayenne and half the oil. Season, mix and set aside.
Put a griddle (or frying) pan over a high heat until smoking hot. Griddle the lamb for 4-5 minutes on each side until cooked but still slightly pink in the centre. Set aside to rest for a minute.
Put the couscous in a bowl, pour over the hot stock and remaining oil, then stir. Cover with cling film, then stand for 5 minutes. Fluff up with a fork, then stir in the remaining ingredients. Season and serve topped with lamb slices and lemon wedges.

Method

Put the lamb in a bowl with the yogurt, garlic, cumin, cayenne and half the oil. Season, mix and set aside.
Put a griddle (or frying) pan over a high heat until smoking hot. Griddle the lamb for 4-5 minutes on each side until cooked but still slightly pink in the centre. Set aside to rest for a minute.
Put the couscous in a bowl, pour over the hot stock and remaining oil, then stir. Cover with cling film, then stand for 5 minutes. Fluff up with a fork, then stir in the remaining ingredients. Season and serve topped with lamb slices and lemon wedges.

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