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Lamb With Pomegranate, Mint And Broad Beans On A Bed Of Couscous | The Hungry Australian

Ingredients

• 1 kg lamb (I used a 1/2 leg with bone in)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 kg fresh broad beans (unshelled)
• 3 cups water
• 1 cup couscous
• 1 cup water
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 pomegranate
• 30 grams toasted pine nuts
• 6-8 sprigs mint, leaves picked
• 1 tablespoon garlic infused extra virgin olive oil (EVOO)
• Juice of 1 lemon

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