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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
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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).

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