Spiced lamb with homemade houmous

Step by Step

Step 1

Trim any excess fat off the lamb, then fi nely slice. Toss with the ras el hanout and set aside. Place the couscous in a mixing bowl and pour over 250ml just-boiled water. Cover the bowl and set aside for 10 minutes. In another bowl, toss the radishes, lettuce, cucumber, onion, mint, 1 tbsp oil and the pomegranate molasses; set aside.

Step 2

Make the houmous by placing all the ingredients with 90ml water in a blender or food processor and whizz until smooth; set aside.

Step 3

Heat the remaining 1 tbsp oil in a frying pan over a high heat. When smoking, add the lamb and fry for 3-4 minutes until golden, ensuring all the cut surfaces of the lamb are thoroughly cooked. Fluff up the couscous with a fork and divide between plates along with the lamb, salad and a spoonful each of houmous, sprinkled with extra paprika.