Recipe

Honey and pomegranate glazed lamb skewers

  • Prep time: 25 minutes
  • Cooking time: 3 hours
  • Serves 4
  • This recipe uses Orange Blossom

Ingredients

  1. Lamb skewers
  2. 1 pomegranate, halved
  3. 2 tablespoons Rowse Orange Blossom Honey
  4. 3 tablespoon red wine vinegar
  5. 1 teaspoon allspice berries, crushed
  6. ½ teaspoon peppercorns, crushed
  7. Little salt
  8. 2 cloves garlic, finely chopped
  9. Pared rind of 1 orange, cut into thin strips
  10. 800 g (1 ¾ lb) lamb fillet or boneless leg of lamb, cubed
  11. Couscous salad
  12. 200 g (7 oz) couscous
  13. 2 tablespoons olive oil
  14. Grated rind and juice of 1 lemon
  15. 450 ml (1 ¾ pint) boiling water
  16. 1 pomegranate, broken into seeds, casing discarded
  17. Small bunch mint, roughly chopped
  18. 1 red onion, cut into thin slices, to garnish
  1. Lamb skewers
  2. 1 pomegranate, halved
  3. 2 tablespoons Rowse Orange Blossom Honey
  4. 3 tablespoon red wine vinegar
  5. 1 teaspoon allspice berries, crushed
  6. ½ teaspoon peppercorns, crushed
  7. Little salt
  8. 2 cloves garlic, finely chopped
  9. Pared rind of 1 orange, cut into thin strips
  10. 800 g (1 ¾ lb) lamb fillet or boneless leg of lamb, cubed
  11. Couscous salad
  12. 200 g (7 oz) couscous
  13. 2 tablespoons olive oil
  14. Grated rind and juice of 1 lemon
  15. 450 ml (1 ¾ pint) boiling water
  16. 1 pomegranate, broken into seeds, casing discarded
  17. Small bunch mint, roughly chopped
  18. 1 red onion, cut into thin slices, to garnish

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