Pomegranate Marinated Lamb With Spices And Couscous Recipes

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GRILLED LAMB WITH POMEGRANATES AND ISRAELI COUSCOUS



Grilled Lamb with Pomegranates and Israeli Couscous image

Give lamb chops a Middle Eastern twist by serving them over a couscous salad filled with crunchy almonds, pomegranate seeds, raisins, mint and warm spices. Pull the chops from the grill and drizzle with tart pomegranate molasses to complete the dish.

Provided by Carla Hall

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

1/4 cup olive oil
2 small cloves garlic, halved
1 lemon, 2 strips of zest removed and lemon halved
1/3 cup slivered almonds
1 cup Israeli couscous
Kosher salt
1/2 cup pomegranate arils (seeds)
1/4 cup golden raisins
1 tablespoon torn fresh mint leaves, plus more for garnish
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1 large sprig rosemary
1 rack of lamb, cut into double chops
Kosher salt and freshly ground black pepper
1/4 cup pomegranate molasses

Steps:

  • For the infused olive oil: In a medium saucepan, combine the olive oil with the garlic and lemon zest and cook over medium heat until the garlic just begins to brown and the oil is fragrant, 3 to 4 minutes. Set aside.
  • For the Israeli couscous: Preheat the oven to 400 degrees F.
  • Spread the slivered almonds onto a sheet tray and toast until golden, 5 minutes.
  • Heat 2 tablespoons of the infused oil in a medium pot over medium-high heat. Add the Israeli couscous and cook, stirring occasionally, until golden, 3 to 4 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt, bring to a simmer over medium-low heat and cook, covered, until the water is absorbed, 5 to 7 minutes. Add the pomegranate, golden raisins, mint, cardamom, cinnamon, cumin, turmeric and toasted almonds. Stir to combine and season with more salt to taste.
  • For the lamb chops: Heat a grill pan over high heat until almost smoking.
  • Dip the rosemary into the infused oil and brush both sides of the lamb chops with the oil. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place onto the grill pan fat-side down and cook for 2 minutes. Cover with a metal bowl to trap the heat and continue to cook, turning on all sides, until medium rare, about 10 minutes. Set aside to rest. Place the lemon halves onto the grill and cook until caramelized, 3 to 4 minutes.
  • To serve, slice the lamb into single chops and plate on top of the couscous. Drizzle the pomegranate molasses over the lamb chops and garnish with torn mint. Serve with the grilled lemon.

POMEGRANATE-MARINATED LAMB WITH SPICES AND COUSCOUS



Pomegranate-Marinated Lamb with Spices and Couscous image

Provided by Marlena Spieler

Categories     Lamb     Marinate     High Fiber     Dinner     Fall     Family Reunion     Pan-Fry     Pomegranate     Couscous     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 16

1/2 cup pomegranate molasses*
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cumin, divided
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved
1 1/4 cups water, divided
2 cups low-salt chicken broth
1 10-ounce box plain couscous
2 tablespoons (1/4 stick) unsalted butter
3/4 cup pomegranate seeds
3 tablespoons torn basil leaves

Steps:

  • Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add lamb and toss to coat. Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator. Drain, reserving marinade. Pat lamb dry.
  • Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat and set aside.
  • Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in butter until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.
  • A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.

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