Spiced lamb with homemade houmous

Name: Spiced lamb with homemade houmous
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack essential Waitrose 4 British Lamb Leg Streaks; 1 tbsp Cooks' Ingredients Ras El Hanout; 150 g LoveLife Wholewheat Couscous; 200 g radishes, trimmed and sliced; 2 little gem lettuce, trimmed and sliced; 1 cucumber, sliced; 1 Small red onion, finely sliced; handful/s mint leaves, shredded; 2 tbsp olive oil; 1 tbsp pomegranate molasses

A hearty Middle Eastern-inspired dish with lamb and couscous that’s perfect for a midweek dinner, or pile into bowls and platters and share with friends. Homemade houmous takes minutes to make, and means you can adjust amounts to suit your own taste.

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Serves4
CourseMain meal
Prepare25 mins
Cook5 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 pack essential Waitrose 4 British Lamb Leg Streaks
1 tbsp Cooks' Ingredients Ras El Hanout
150g LoveLife Wholewheat Couscous
200g radishes, trimmed and sliced
2 little gem lettuce, trimmed and sliced
1 cucumber, sliced
1 Small red onion, finely sliced
handful/s mint leaves, shredded
2 tbsp olive oil
1 tbsp pomegranate molasses

Houmous

400g can chickpeas, drained and rinsed
100g tahini
1 lemon, juice (3 tbsp)
1 garlic clove, crushed
pinch/es hot smoked paprika, plus extra to garnish
pinch/es salt

Trim any excess fat off the lamb, then fi nely slice. Toss with the ras el hanout and set aside. Place the couscous in a mixing bowl and pour over 250ml just-boiled water. Cover the bowl and set aside for 10 minutes. In another bowl, toss the radishes, lettuce, cucumber, onion, mint, 1 tbsp oil and the pomegranate molasses; set aside.
Make the houmous by placing all the ingredients with 90ml water in a blender or food processor and whizz until smooth; set aside.
Heat the remaining 1 tbsp oil in a frying pan over a high heat. When smoking, add the lamb and fry for 3-4 minutes until golden, ensuring all the cut surfaces of the lamb are thoroughly cooked. Fluff up the couscous with a fork and divide between plates along with the lamb, salad and a spoonful each of houmous, sprinkled with extra paprika.

Cook’s tip

If short on time, use a 230g pack of ready-made houmous. Keep the leftover houmous in the fridge for breakfast the next day – it’s delicious spread on toast and served with sliced hard-boiled eggs.

Typical values per serving when made using specific products in recipe