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Sticky grilled lamb & celeriac couscous
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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.
Typical values per serving:
Source of fibre.