November 07, 2011 - 15:14 GMT hellomagazine.com A delicious, warming Middle-Eastern inspired lamb dish GALLERY 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 MethodFor 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).