Ingredients

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• ¼ tsp ground cinnamon
• ¼ tsp black peppercorns
• 100g/3½oz lamb leg steak
• 2 tbsp olive oil
• 3 tbsp honey
• ½ pomegranate
• seeds only
• 1 tbsp butter
• 85g/3oz couscous
• cooked according to packet instructions
• 1 tbsp chopped fresh basil leaves
• 1 tbsp chopped fresh mint leaves
• 1 tbsp chopped fresh flatleaf parsley leaves

Directions

• For the lamb
• grind the coriander seeds
• cumin seeds
• cinnamon and black peppercorns in a mortar with a pestle. Rub the spice mixture over both sides of the lamb.
• Heat a griddle pan until hot and drizzle the olive oil over the lamb. Cook the lamb for 4-5 minutes on both sides (for medium)
• or until golden-brown and cooked to your liking. Remove from the pan to rest on a warm plate.
• 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. Cook until the honey begins to bubble
• then remove from the heat.
• For the couscous 'cake'
• melt the butter in a small frying pan until foaming. Mix the cooked couscous with the basil
• mint and flatleaf parsley. 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.
• To serve
• turn the couscous 'cake' out onto a plate. Thickly slice the lamb and arrange over the couscous. Drizzle the pomegranate and honey sauce around the edges of the plate.