Ingredients

Steps

• Grind coriander seeds, cumin seeds, cinnamon, and peppercorns in a mortar.
• Rub the spice mixture over the lamb steak.
• Heat a griddle pan and drizzle olive oil over the lamb.
• Cook lamb for 5 minutes per side until golden-brown and rested.
• Stir honey and pomegranate seeds into the warm lamb pan.
• Cook until the honey bubbles then remove from heat.
• Melt butter in a frying pan and mix cooked couscous with herbs.
• Pack couscous into the pan and fry for 7 minutes per side.
• Slice the lamb and serve over the crispy couscous cake with sauce.