Allspice Lamb Cutlets with Jewelled Couscous

Allspice Lamb Cutlets with Jewelled Couscous

Method

1. Place the cutlets in a large bowl, season and add the allspice, lemon zest and juice and extra virgin olive oil. Mix well, cover and marinate for 2 hours or overnight in the refrigerator.
2. To prepare the couscous, put the couscous and butter in a large shallow heatproof bowl, add the stock, stir gently, cover and leave to stand until the liquid is absorbed (this will take about 5 minutes).
3. Fluff up the couscous with a fork, and add the almonds and pomegranate seeds. Stir in the mint and season.
4. Cook the cutlets under a preheated moderate grill for 4-6 minutes on each side.
5. Spoon the couscous on to a large serving plate, add the cutlets, garnish with the coriander leaves and serve immediately.