Serves: 4
Oven Temp: High
Method
- Brush the leg steaks with half the olive oil. Rub with garlic, Ras el hangout and pepper. Heat a large Char-grill or frying pan and cook the steaks for 2 - 3 minutes on each side. Remove to a plate, cover with tinfoil and rest for 2 minutes before slicing.
For couscous
- Place couscous into a large serving bowl with hot stock. Stir, cover and leave for 10 minutes.
- Heat the remaining oil in a non stick pan. Fry the onion until soft, add garlic, chilli, apricots, chick peas and cook for 2 minutes. Remove from the heat and mix into the couscous with coriander and mint. Season.
To serve
- Spoon the couscous into warm serving bowls, top with spinach leaves, a drizzle of yoghurt and honey, a squeeze of lemon and a sprinkle of pomegranate seeds. Top with lamb slices before serving.
Ingredients
- 4 Northern Ireland Farm Quality Assured lamb leg steaks
- 1 tbsp of olive oil
- 1 Clove of garlic crushed
- 1 tsp Ras el hanout
- Freshly milled pepper
For couscous
- 300 g Couscous
- 400 mls Chicken stock
- 1 tbsp of Olive oil
- 1 Red onion halved and finely sliced
- 1 Clove of garlic crushed
- A small pinch of chilli flakes
- 80 g Dried apricots chopped
- 400 g Tin of chickpeas drained
- 1 tbsp Fresh coriander finely chopped
- 1 tbsp Fresh mint freshly chopped
To serve
- 100 g Spinach or salad leaves
- 2 tbsp Greek natural yoghurt
- 1 tbsp Runny honey
- The juice of a lemon
- 2 tbsp Pomegranate seeds