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.
Serves: 2
Ingredients for the lamb:
2 lamb racks
Salt and pepper
Olive oil
Method:
- Season the lamb racks with salt and pepper.
- Sear in a hot pan with a little olive oil and transfer to an oven at 200°C for five minutes for rare lamb.
- Allow to rest away from the heat for ten minutes .
Ingredients for the sumac labna:
200g natural Greek yogurt
2tbs ground sumac (from North African grocery shops)
Method:
- 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.
- Sprinkle with sumac to serve.
Ingredients 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:
- Bring stock and saffron to the boil, add oil, then pour this liquid over the couscous in a bowl and cover with clingfilm.
- Cover and let stand for five minutes, then using a fork, separate the couscous grains.
- Before serving, mix the other ingredients through the couscous (Add the lemon juice last).
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