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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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