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Moroccan-spiced lamb steak with couscous 'cake' and pomegranate

Moroccan-spiced lamb steak with couscous 'cake' and pomegranate comes together with Ground Cinnamon, Black Peppercorns, Olive Oil, Honey, and Butter. Keep it handy for the next time you cook it.

Ingredients

• 1/4 tsp
• 1/4 tsp
• 2 tbsp
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   Heat a griddle pan until hot and drizzle the olive oil over the lamb.

2. 2

   Cook the lamb for 4-5 minutes on both sides (for medium), or until golden-brown and cooked to your liking.

3. 3

   Remove from the pan to rest on a warm plate.

4. 4

   Return the pan used to cook the lamb over a low heat and and stir in the honey and pomegranate seeds, scraping up any browned bits from the bottom of the pan with a wooden spoon.

5. 5

   Cook until the honey begins to bubble, then remove from the heat.

6. 6

   For the couscous 'cake', melt the butter in a small frying pan until foaming.

7. 7

   Mix the cooked couscous with the basil, mint and flatleaf parsley.

8. 8

   Pack the mixture into the pan and fry over a low heat for 5-7 minutes on each side (turn the 'cake' over carefully), or until golden-brown and crisp.

9. 9

   To serve, turn the couscous 'cake' out onto a plate.

10. 10

    Thickly slice the lamb and arrange over the couscous.