Pomegranate Marinated Lamb

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup pomegranate molasses
• 4 garlic cloves, chopped
• 2 tablespoons olive oil
• 1 tablespoon ground ginger
• 1 tablespoon cinnamon
• 2 teaspoons ground cumin, divided
• 1 1/2 teaspoons paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 lbs shoulder lamb chops, cut into 3/4 inch squares (or use 2 pounds bone-in lamb chops reserving the bones)
• 1 1/2 cups water, divided
• 2 cups chicken broth
• 1 (10 ounce) package couscous
• 2 tablespoons unsalted butter
• 2/3 cup pomegranate seeds
• 3 tablespoons basil leaves, torn

Recipe

• 1 in a large bowl whisk together the first 5 ingredients (molasses - cinnamon) plus 1 3/4 teaspoon cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• 2 add lamb and toss. cover and marinated for 2 hours at room temperature or up to 2 days in the refrigerator. drain, reserving the marinade. pat dry.
• 3 heat a large skillet over medium high heat.
• 4 add meat and bones (if using) and cook for 2-5 minutes, or until browned. you may need to cook lamb in batches.
• 5 return all the lamb and bones to the skillet along with the reserved marinade and 1/4 cup water. cover and simmer over medium low heat for 5-10 minutes or until meat is tender. remove from heat and set aside.
• 6 meanwhile in a saucepan bring remaining water (1 cup) and chicken broth to a boil over medium high heat. add couscous and remaining cumin (1/4 teaspoon). remove from heat and let stand for 5 minutes. fluff couscous with a fork and stir in butter.
• 7 divide couscous among plates and top with lamb, pomegranate seeds and basil leaves, spooning remaining sauce over lamb.