- For the lamb
- 2 lamb racks
- Salt and pepper
- Olive oil
- For the sumac labna
- 200g natural Greek yogurt
- 2tbs ground sumac (from North African grocery shops)
- For the couscous
- 200g couscous
- 200ml vegetable stock or water
- Pinch of saffron threads (optional)
- 2tbs olive oil
- Salt and pepper to taste
- 1 fresh pomegranate, seeds only
- 1 small red onion, finely diced
- Handful of coriander, chopped
- Handful of mint, chopped
- Handful of parsley, chopped
- 50g toasted almond slivers (optional)
- Juice of 1 lemon
- 30ml extra virgin olive oil
For the lamb
1. Season the lamb racks with salt and pepper.
2. Sear in a hot pan with a little olive oil and transfer to an oven at 200°C for five minutes for rare lamb.
3. Allow to rest away from the heat for ten minutes .
For the labna
1. Put the yogurt into a clean tea towel or new J-cloth kitchen wipe. Place in a colander over a plate in the fridge overnight so the excess liquid drains away and you are left with a firm yogurt.
2. Sprinkle with sumac to serve.
For the couscous
1. Bring stock and saffron to the boil, add oil, then pour this liquid over the couscous in a bowl and cover with clingfilm.
2. Cover and let stand for five minutes, then using a fork, separate the couscous grains.
3. Before serving, mix the other ingredients through the couscous (Add the lemon juice last).