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    Sticky grilled lamb & celeriac couscous

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    Sticky grilled lamb & celeriac couscous

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 4


    4 lamb leg steaks, lean and trimmed of fat
    2 small red onions, thinly sliced
    Finely grated zest and juice 1 unwaxed lemon
    1 tbsp Cooks’ Ingredients Ras El Hanout
    1 tbsp olive oil
    1 small celeriac, peeled and cut into chunks
    2 tbsp Cooks’ Ingredients Pomegranate Molasses
    25g pack mint, leaves only, torn
    25g walnut halves, broken 


    1. Preheat the grill to high. In a medium roasting tin, rub the lamb and onions with the lemon zest, ras el hanout and 2 tsp oil. Sit the lamb on top, then grill for 6 minutes. Turn, then repeat, ensuring that the surface of the lamb is well cooked.

    2. Meanwhile, pulse the celeriac in a food processor until very finely chopped. Heat the remaining oil in a non-stick frying pan, add the celeriac and 1 tbsp lemon juice, then cook for 3 minutes until starting to soften. Splash in 5 tbsp water, season, cover and cook gently for 10 minutes, stirring occasionally, until tender.

    3. Drizzle the molasses over the lamb and onions, cover and leave to rest for a couple of minutes. Toss the mint, walnuts and remaining lemon juice through the celeriac, then top with the sliced lamb, onions and sticky sauce.

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