4Northern Ireland Farm Quality Assured lamb leg steaks
1tbspof olive oil
1Clove of garliccrushed
1tspRas el hanout
Freshly milled pepper
For couscous
300gCouscous
400mlsChicken stock
1tbspof Olive oil
1Red onionhalved and finely sliced
1Clove of garliccrushed
A small pinch of chilli flakes
80gDried apricotschopped
400gTin of chickpeasdrained
1tbspFresh corianderfinely chopped
1tbspFresh mintfreshly chopped
To serve
100gSpinach or salad leaves
2tbspGreek natural yoghurt
1tbspRunny honey
The juice of a lemon
2tbsp Pomegranate seeds
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.