October 28th, 2013

Lamb with Pomegranate, Mint and Broad Beans on a Bed of Couscous

#Recipes · No comments

This time last year I was in Dubai on a media trip (one part of my job that definitely does not suck).

So following on from the Rosewater, Cardamon and Pistachio Bundt Cake I made last week, here is another recipe inspired by my time there. I love the sweet and tart berry flavours of pomegranates but in Australia they're considered quite exotic. In Dubai pomegranates were so readily available one could buy freshly squeezed pomegranate juice at street food stalls, which I did.

Here are some pomegranates I photographed at the Dubai fruit and vegetable market.

Aren't they gorgeous?

So when I spotted some pomegranates on sale this week I decided to make a dish I've been meaning to make for a while: Lamb with Pomegranates, Mint and Broad Beans on a Bed of Couscous.

One of my old Nigella Lawson cookbooks contains a recipe for shredded lamb with pomegranate and mint. Taking this intriguing combination as a starting point, I added some fresh broad beans, pine nuts and couscous to make a colourful, one-dish meal.

Broad beans are wonderful just now, and they lend such a lovely texture and flavour to this dish. If you've never cooked fresh broad beans before, it's really simple. You just shell the broad beans, place them in boiling water for 3 minutes, refresh them in cold water and then slip the skins off the individual beans.

With striking red and green tones this dish looks so cheerful and festive. Actually, Christmas is only eight weeks away. Yikes! How on earth did that happen?

Lamb with Pomegranate, Mint and Broad Beans on a Bed of Couscous

INGREDIENTS

  • 1 kg lamb (I used a 1/2 leg with bone in)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 kg fresh broad beans (unshelled)
  • 3 cups water
  • 1 cup couscous
  • 1 cup water
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 pomegranate
  • 30 grams toasted pine nuts
  • 6-8 sprigs mint, leaves picked
  • 1 tablespoon garlic infused extra virgin olive oil (EVOO)
  • Juice of 1 lemon

METHOD

  1. Preheat oven to 180 degrees Celsius and line a baking tray with tinfoil.
  2. Rub washed and dried lamb with olive oil and then rub in salt and pepper.
  3. Roast leg until medium or well-done, depending on preferences. For medium roast for around 1 hour (30 minutes per 500 grams). For well done roast for around 1 hour 10 minutes (35 minutes per 500 grams).
  4. Whilst lamb is cooking, prepare the beans. Bring a small saucepan of water (3 cups) to the boil. While this is happening shell the beans and then place them in the boiling water for three minutes.
  5. Drain the beans from the boiling water and then refresh them with cold water. Gently remove the skins from the individual beans and set the beans aside.
  6. Make the couscous by boiling 1 cup water with 1 tablespoon oil and 2 teaspoons salt in a small saucepan. Once boiling, turn off the heat and drop 1 cup couscous in. Cover and let sit for two minutes. Turn heat back onto low and add one tablespoon butter. Cook, stirring constantly with a fork, for 3 minutes. Once done, set aside to cool.
  7. Once lamb is done, remove from over, cover with tinfoil and leave to sit for 10 minutes. Then cut or shred lamb into small pieces, put it in a covered, oven-proof container and keep warm.
  8. To make dressing whisk garlic oil with lemon juice.
  9. To assemble, on a large plate or platter spread a layer of couscous. Top with lamb (lamb should be warm so reheat if necessary), broad beans and pomegranate seeds (arils) and garnish with pine nuts and mint. Sprinkle over dressing and then toss to combine at the table.

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