Add some spice to your mealtime with this easy Middle Eastern tear-and-share board.
Ingredients
Lamb
400g lamb leg steak fillets (about 4)
2 tbsp olive oil
2 cloves garlic, crushed
2 tsp dried rosemary
2 tsp ground cumin
1 tsp ground chilli
1 pomegranate, seeds removed, to serve
beetroot and feta dip, to serve (recipe below)
carrot hummus, to serve (recipe below)
flatbread, warmed, to serve
Couscous
1 cup wholemeal cous cous
1/2 lemon, juiced
1 tbsp olive oil
1/2 cup coriander, washed, dried and finely chopped
Method
Marinate the lamb. Add lamb to a bowl with the oil, garlic, herbs and spices. Season with salt and pepper. Cover with clingfilm and set aside to marinate for 20 minutes. You could also marinate the lamb in the fridge overnight.
Make the couscous. Place the couscous, lemon juice and oil into a large heat proof bowl and stir. Pour over enough boiling water to slightly cover the cous cous. Cover the bowl with a plate. Set aside to steam while you cook the lamb.
Cook the lamb. Heat a grill pan over a medium-high heat. Cook the lamb in batches for 2 – 3 minutes on each side for medium, or 3 – 4 minutes for well done. Remove to a plate and cover with foil to keep warm. Repeat with the remaining fillets.
Plate up. Set aside a pinch of the coriander to use as a garnish. Use a fork to fluff up the couscous and stir through the remaining coriander. Spread the couscous over a clean board or platter. Slice the lamb fillets across the grain into thick slices and fan out over the couscous. Sprinkle over the pomegranate seeds and remaining coriander. Serve with dips and flatbread
*Notes: Make sure to let your guests know that there are pomegranate seeds within the dish. You can eat the whole seed.
Beetroot and Feta Dip
Prep time 20 mins | Cooking time 1 hour 20 mins | Makes about 1 cup
Beetroots are at their peak so make the most of them in this vibrant tasty dip. It works wonders as part of the Middle Eastern Lamb and Cous Cous recipe from the magazine.
Ingredients
1 large beetroot
1 bulb garlic
¼ cup walnuts, toasted, crumbled
50g feta cheese
2 tbsp olive oil
Roast the beetroot. Pre-heat an oven to 180ºC. Line a baking tray with baking paper. Scrub the beetroot under cold water. Trim the roots and stems from the beetroot. Cover the beetroot with foil and place onto the baking tray. Roast for 1 hour or until a skewer easily slides through the flesh. 30 mins into the roasting time cover the garlic bulb in foil and place onto the same baking tray and cook until tender. Allow both to cool completely.
Make the dip. Peel the beetroot and chop into cubes. Add to a food processor with the walnuts, feta and oil. Squeeze the garlic from its skins and add to the blender. Blitz until chunky or process to you liking. Remove the dip to a bowl, season with salt and pepper and stir to combine. Serve with flatbread or as past of the Middle Eastern Tear and Share Platter from the magazine.
Carrot Hummus
Prep time 20 mins | Cooking time 1 hour | Makes about 1/2 cup
Beetroots are at their peak so make the most of them in this vibrant tasty dip. It works wonders as part of the Middle Eastern Lamb and Cous Cous recipe from the magazine.
Ingredients
2 large carrots, chopped
1 bulb garlic
1 tbsp olive oil
2 tbsp tahini
Roast the carrots. Pre-heat an oven to 180ºC. Line a baking tray with baking paper. Toss the carrots with the oil in a bowl. Spread across the baking tray and roast for 1 hour or until a skewer easily slides through the flesh. 30 mins into the roasting time cover the garlic bulb in foil and place onto the same baking tray and cook until tender. Allow both to cool completely.
Make the dip. Place the carrots to a food processor with the oil and tahini. Squeeze the garlic from its skins and add to the blender. Blitz until chunky or process to you liking. Remove the dip to a bowl, season with salt and pepper and stir to combine. Serve with flatbread or as past of the Middle Eastern Tear and Share Platter from the magazine.
Notes: Stir any leftover beetroot or carrot dip through hot pasta and serve with grated parmesan.
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