Pomegranate lamb with chopped salad

Name: Pomegranate lamb with chopped salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1½ tbsp pomegranate molasses; 1½ tbsp olive oil; 2 lamb steaks (about 220g total); 1 large vine tomato; ½ cucumber, seeds discarded; ½ small red onion; 25 g pack mint, leaves roughly chopped; 100 g pomegranate seeds; 160 g couscous; 10 g unsalted butter

Pomegranate molasses tenderises the lamb and doubles up as a tangy salad dressing.

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Source of protein2 of your 5 a day5 plant varieties

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
Plusmarinating

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1½ tbsp pomegranate molasses
1½ tbsp olive oil
2 lamb steaks (about 220g total)
1 large vine tomato
½ cucumber, seeds discarded
½ small red onion
¼ x 25g pack mint, leaves roughly chopped
100g pomegranate seeds
160g couscous
10g unsalted butter

In a large bowl, mix 1 tbsp molasses and ½ tbsp oil. Season the steaks, add to the bowl and rub in the marinade. Cover and chill for 30 minutes. Meanwhile, put ½ tbsp oil and the remaining ½ tbsp molasses in a bowl; stir to combine. Chop the tomato, cucumber and onion; add to the dressing with the mint and pomegranate seeds. Season and set aside. Prepare the couscous according to pack instructions.
Scrape any excess marinade from the lamb back into the bowl; reserve. Heat a frying pan over a medium-high heat. Once hot, add the remaining ½ tbsp oil and turn the heat down to medium. Cook the lamb for 4 minutes on each side, until browned all over and pink in the middle. Transfer to a board to rest for 5 minutes.
Keep the pan on a medium heat; add 30ml water plus the leftover marinade. Add the butter and simmer, stirring, for 2 minutes until you have a glossy sauce. Slice the meat and add any resting juices to the sauce. Serve with the couscous and salad; pour the sauce over and add a little black pepper.