Chargrilled Hibiscus-Marinated Lamb With Rocket, Mint, Giant Couscous and Pomegranate Salad

Hibiscus adds complex perfume and notes of tart, red berries – a perfect pairing with lamb. Grinding the flowers for a wet marinade turns the raw meat a vibrant shade of pink, but don’t be alarmed - the colour is less vivid after cooking. The freshness of the mint and sweet and sourness of the pomegranate complement the fattiness of the lamb beautifully. Sunshine on a plate that can be eaten at any time of the year.

Ingredients for lamb Serves: 2

  • 2 lamb leg steaks

Ingredients for the marinade


Ingredients for giant couscous salad


Method for chargrilled hibiscus-marinated lamb with giant couscous salad

  1. Grind the dried hibiscus flowers in a spice grinder and tip into a medium-sized shallow dish. Stir in the ground cumin, fine sea salt, a generous grind of black pepper, crushed garlic cloves, lemon juice, and olive oil.
  2. Put 2 lamb steaks in the marinade and turn to coat. Cover the dish and leave the lamb to marinate in the fridge for at least 3 hours, or overnight, turning the meat over in the marinade every now and then.
  3. Remove the meat from the marinade and place in a new dish – make sure any solid pieces of garlic have been scraped off, or they will burn on cooking. Leave the lamb to come up to room temperature.
  4. In the meantime, rinse the giant couscous, in a sieve, and boil it in salted water for 15 minutes, or until tender. Drain through a sieve and rinse in cold water to cool it down.
  5. Scrape the remaining marinade into another small saucepan and heat thoroughly before transferring into a jug and whisking in the pomegranate molasses, extra virgin olive oil, white wine vinegar, and a generous pinch of salt.
  6. Wash the rocket and pick the leaves from a generous bunch of mint. Heat a griddle pan very hot and griddle the lamb for 2 minutes on each side for rosy pink meat, or longer for well done – this can also be done on the barbecue. Leave the lamb to rest for 5 minutes.
  7. Toss the cold couscous, rocket, and mint in the marinade dressing and serve with the lamb. Scatter over the seeds from ½ a pomegranate and serve immediately.
© Speciality Cooking Supplies Limited 2020

Chargrilled Hibiscus-Marinated Lamb With Rocket, Mint, Giant Couscous and Pomegranate Salad


Shop all edible flowers, and try our giant couscous carrot and feta salad.

 



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