1. Rub the lamb backstraps with a mixture of cumin, black pepper and salt. 2. Couscous: 3. Place couscous and butter in a medium bowl. 4. Pour boiling stock over the couscous. 5. Cover tightly and allow to soak for five minutes. 6. Fluff with a fork. 7. Allow to cool a little. 8. Add the finely diced tomato, capsicum, lemon and mint then set aside. 9. Lamb: 10. Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness). 11. Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve. 12. Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve. 13. Greek yoghurt could also be offered at the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
