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Wine with food: Oriental Easter lamb with pomegranate and pistachios alongside a glass of red wine.

Oriental Easter lamb with pomegranate seeds, pistachios and couscous

This oriental Easter lamb is the culinary embodiment of exoticism and brings a modern freshness straight to your table. In this recipe, we combine tender lamb with a spice blend of cumin, coriander and cinnamon, complemented by the tangy acidity of pomegranate seeds and the nutty crunch of pistachios. Together with a strong South African Syrah or a mature Rioja, you will experience a pairing that impresses with contrasts between warmth and freshness. This dish is perfect for preparing in a pot and impresses with its visual elegance and multi-layered textures, which put the classic Easter roast in a new, exciting light and will delight every guest.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main course, Meat dish
Cuisine modern, oriental
Servings 2 Servings
Calories 620 kcal

Cooking utensils

  • 1 Large frying pan or shallow casserole
  • 1 Large frying pan or shallow casserole
  • 1 Bowl for couscous
  • 1 Chef's knife
  • 1 Cutting board

Ingredients
  

  • 400 g Saddle of lamb or lamb fillet
  • 150 g Couscous
  • 200 ml hot vegetable stock
  • 1 Pomegranate Cores thereof
  • 40 g Pistachio kernels Roasted and chopped
  • 1 red onion finely diced
  • 1 teaspoon cumin ground
  • 1/2 teaspoon cinnamon
  • 1 teaspoon coriander seeds ground
  • 2 1 tbsp olive oil
  • Fresh mint and coriander
  • Salt and pepper from the mill

Preparation
 

PREPARATION:

  • Cut the lamb into bite-sized pieces.
  • Finely dice the onion.
  • Remove the seeds from the pomegranate.
  • Roughly chop the pistachios.
  • Place the couscous in a bowl and pour over the hot stock.
  • Cover the bowl and leave the couscous to soak for 10 minutes.

COOKING STEPS:

  • Heat the olive oil in the pan.
  • Sear the lamb on all sides.
  • Add the diced onion and sauté briefly.
  • Sprinkle over the cumin, cinnamon and coriander and toast briefly.
  • Season with salt and pepper.
  • Reduce the heat and allow the meat to cook for approx. 5 minutes.
  • Fluff up the finished couscous with a fork.
  • Fold half of the pomegranate seeds and pistachios into the couscous.
  • Add the finely chopped herbs to the couscous.

DIRECTIONS:

  • Arrange the couscous on two plates as a bed.
  • Spread the seasoned lamb on top.
  • Sprinkle with the remaining pomegranate seeds and pistachios.
  • Top with additional fresh herbs.
  • Serve immediately.

SUPPLEMENTS:

  • Lemon yogurt dip
  • Flatbread
  • Roasted eggplants

Nutritional values per portion

Calories: 620kcalCarbohydrates: 48gProtein: 36gFat: 32g
Keyword Couscous, Easter, Easter lamb, Lamb recipe., Oriental, Pistachios, Pomegranate, Spice kitchen, Syrah, Wine with food
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