Hot Harissa Lamb with Couscous

I got this from the Good Food magazine, and have typed it in mostly so that I don't lose it! It really was quite delicious, though quite spicy. I served it with some chopped, fried red pepper too, and put some finely chopped fresh mint in the couscous.

4 tbsp Harissa paste
300g couscous
120g bag herb salad
4 lamb leg steaks
2tbsp demerara sugar
1. Spoon 1 tbsp harissa in to a jug, fill with 400ml boiling water, then pour over the couscous in a large serving bowl. Cover and stand for 5 minutes. Fluff up with fork, then empty the salad on top.
2. Heat a frying pan. Season lamb, then fry for 1 min each side. Mix sugar and remaining harissa, then spread over the lamb. Cook for 2 more mins each side, remove from pan and rest for 5 mins. Add a splash of water to the pan then boil to make a sauce. Slice lamb and serve on top of the salad with the sauce drizzled over.

Lamb Pilaf type thing

I made this up to use up the last of a shoulder of lamb we had at the weekend. Its kind of a pilaf thing - but in no way authentic - it is just quick, easy and tastes quite good!

Some shredded lamb left over from a roast
1 Pomegranate
1/2 handful chopped mint
1 handful chopped spinach
1 lemon
brown basmati rice
garlic
vegetable stock

Put the rice to cook following packer instructions, cooking in vegetable stock reather than plain water.

Warm the lamb up in a saucepan with 1 crushed clove of garlic. if it is a bit fatty, fry it off so it is crispy...
get the seeds out of the pomegrante by cutting it in half and hitting the skin with a wooden spoon.
When the rice is ready, drain, and rinse. Put back in the saucepan and stir in the lamb, pomegranate seeds, spinach and mint and the juice of the lemon. Add a little black pepper.

Serve in bowls bowls with a little chopped mint on top.