A random pomegranate in the veg box prompted this dish along with the urge to beat the crap out of an inanimate object (been that sort of day).
2 tablespoons of Harrisa paste rubbed into 2 lamb gigot and set aside Cooked and cooled seasoned Couscous for 2 2 large bunches of flat leaved parsley finely chopped Handful of mint finely chopped 3 tomatoes roughly chopped Seeds of 1/2 pomegranate Juice of 1 lemon Equal amount of olive oil to lemon juice Salt Cook the lamb on a very hot grill till just cooked, about 3-4 minutes to each side, depending upon how well you like your lamb done and rest. Whilst the lamb is cooking add all the other ingredients to a bowl and mix thoroughly. Taste, you might need more oil and salt. Loved this supper, so quick to make and absolutely delicious, minimal washing up too which is always a bonus! Tip - easiest way to get fiddly pomegranate seeds out is to cut the pomegranate in half, hold over the bowl cut side down and hit hard with a wooden spoon.
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