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 (opens in new tab) serves two people, but you can easily double the quantities if you’re feeding more
HOW TO MAKE LAMB FILLET WITH CHICKPEA AND POMEGRANATE COUSCOUS AND HARISSA DRESSING
Ingredients
- 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
Method
- 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.
Top Tip for making Lamb Fillet with Chickpea and Pomegranate Couscous and Harissa Dressing
Depending on the brand, harissa pastes can vary in heat, so make sure you taste it before adding it to the yogurt.
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom • Published
-
Lamb Koftas with Green Sauce
Levantine food is very much in fashion right now and these lamb koftas with green sauce are a delicious light dinner
By Samuel Goldsmith • Published
-
Lamb Fillet with Chickpea and Pomegranate Couscous and Harissa Dressing
By Woman and Home • Published
-
Raspberry madeleines
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom • Published
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom • Published
-
Eton mess tart
We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.
By Rosie Conroy • Published
-
Duchess Camilla reveals her dream dinner party guests after 'boring' experience with neighbours
Duchess Camilla shared a list of fictional characters she'd invite to a dinner party after being forced to endure them as a child
By Emma Dooney • Published
-
Can you reheat couscous and is it safe to do so?
Couscous is a tasty, versatile grain—but can you reheat couscous safely?
By Rosie Conroy • Published
-
Royal Family’s dinner menu for Jubilee leaves fans baffled
The Royal Family has shared a photo of the menu from King George V's Silver Jubilee in 1935 ahead of the Queen's Platinum Jubilee
By Emma Dooney • Published