Ant Powers' lamb with pomegranate couscous, sumac labna and cucumber pickle

This dish is Moroccan-influenced with a pomegranate and couscous salad. The flavours are fresh and light and go perfectly with a nice piece of lamb. It will also work well with chicken or a fillet of salmon. If you're pressed for time, omit the labna.

07 NOVEMBER 2011
Ant's dish Enlarge
Ingredients (Serves 2)

  • 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
Method

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).

Follow us on

Princess Charlotte

Most read stories

Suggestions

Latest News

Share: