Lamb fillet is a really tender cut of meat that is juicy and rich when cooked in the pan, and this dish makes the most of this delicious meat.
Lamb is full of protein and iron, while the chickpeas in this dish are also really full of protein and dietary fibre. With the red onions and spring onions in this dish, along with the pomegranate seeds, you’re also getting a tasty hit of your five-a-day.
This lamb recipe serves two people, but you can easily double the quantities if you’re feeding more
- 2 lamb fillets, trimmed
- for the couscous
- 100g (4oz) couscous
- 400g can chickpeas, drained and rinsed
- 2 spring onions, finely sliced
- ½ red onion, finely sliced
- 100g (4oz) pomegranate seeds
- 4tbsp finely chopped mint leaves
- 3tbsp olive oil
- 2tbsp red wine vinegar
- for the dressing
- 150g (5oz) Greek yogurt (we used Total)
- 1-2tsp harissa, depending on taste
Heat the oven to 200C, 180C fan, 400F, gas 6 and heat a frying pan. To cook the lamb, season the fillets, oil them lightly and seal on all sides for 2 minutes in the pan, before transferring to the oven and cooking for 8 to 10 minutes for pink to medium meat.
To make the couscous, cook it according to the pack instructions, then combine with the rest of the ingredients. To make the dressing, mix the yogurt with the harissa and season. When the lamb is cooked, leave it to rest for 5 minutes before serving with the couscous and dressing.
Depending on the brand, harissa pastes can vary in heat, so make sure you taste it before adding it to the yogurt.