Lamb steaks with pomegranate, avocado and Arabic bread

Name: Lamb steaks with pomegranate, avocado and Arabic bread
Yield: Serves 4 as a Main Course
Ingredients: 10 g mint leaves, finely chopped; 1 large pomegranate, seeds extracted, all pith removed; 10 g coriander leaves, finely chopped; 2 Arabic breads, or 4 pitta breads, warmed; 5 g parsley leaves, finely chopped; 2 lamb leg steaks (about 400g each), bone in; handful of coriander leaves (optional); sea salt and black pepper; 75 ml olive oil; vegetable oil, for oiling the pan; 5 g mint leaves, finely chopped; 250 g couscous; 1 garlic clove, peeled and crushed; ½ medium onion, peeled and finely diced; 1 red chilli, deseeded and finely chopped; 25 ml white wine vinegar; juice of 1 limes; 1 tbsp ground cumin; 2 ripe large avocados; 100 ml olive oil; 50 g parsley leaves, finely chopped; grated zest and juice of 1 lemon

Preparation info

Serves
4
as a Main Course

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

THIS UNUSUAL RECIPE IS A TRIBUTE TO MY YEARS SPENT IN THE MIDDLE EAST. IT’S A CRACKING DISH TO MAKE FOR FRIENDS, PERFECT TO EAT WHILE WATCHING TV, OR TO SERVE AS A MAIN COURSE FOR A MORE FORMAL DINNER PARTY.

Ingredients

2 lamb leg steaks (about 400g each), bone in
sea salt and black pepper
vegetable oil, for oiling the pan
handful

Dinner
Main course

Method

First, make the couscous salad. Put the couscous into a bowl and pour on 350ml boiling water. Cover and leave to stand for 10 minutes or until softened and the water is absorbed. Add the cumin, lemon zest and juice, olive oil, parsley and salt to taste. Mix gently, cover and keep warm.
For the avocado salad, halve, peel and stone the avocados and cut into 1cm d