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Photo of Middle Eastern lamb with jewelled couscous & oven-baked wraps by WW

Middle Eastern lamb with jewelled couscous & oven-baked wraps

14
12
12
SmartPoints® value per serving
Total Time
1 hr 40 min
Prep
30 min
Cook
1 hr 10 min
Serves
6
Difficulty
Easy
Shake things up this Easter with a spicy twist on the classic lamb lunch

Ingredients

Waitrose Lamb Loin Fillets, raw

600 g

Olive Oil

1 tablespoons

Ground Cinnamon

1 teaspoons, level

Coriander, Dried

1 teaspoons, level

Ground Cumin

2 teaspoons, level

Garlic

2 clove(s), crushed

Pomegranate Molasses

2 tablespoons

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed and patted dry with kitchen paper

Calorie controlled cooking spray

4 spray(s)

Couscous, dry

240 g

Chicken stock cube(s)

1 cube(s), made with 400ml hot water

Cucumber

1 individual, finely diced

Pomegranate

200 g

Mint, Fresh

10 sprig(s)

Dill, Fresh

10 teaspoons

Parsley, fresh

10 sprig(s), fresh

Lemon Juice, Fresh

30 ml

WW White Wraps

3 individual

Thyme, Dried

1 teaspoons, level

Pine nuts

20 g, toasted

Fat Free Natural Yogurt

100 g

Tahini paste (Sesame paste)

1 tablespoons

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the lamb in a dish. Combine the oil, cinnamon, coriander, 1 tsp of the cumin, garlic and 1 tbsp of the molasses. Season and pour over the lamb. Cover and chill for at least 1 hour, preferably 4.
  2. Meanwhile, put the chickpeas in a roasting tin. Mist with cooking spray and toss with the remaining cumin. Roast for 30-40 minutes until crisp and golden.
  3. Put the couscous in a heatproof bowl and pour over the stock. Cover and leave for 10 minutes, until the liquid is absorbed. Fluff the grains with a fork, then stir in the chickpeas, cucumber, half the pomegranate seeds and most of the fresh herbs. Combine the lemon juice and remaining molasses and drizzle over the salad.
  4. Mist an ovenproof frying pan with cooking spray, set over a high heat and sear the lamb all over for 3-4 minutes. Transfer to the oven and roast for 15 minutes. Let rest for 10 minutes, then carve into thin slices.
  5. While the lamb is resting, cut the wraps into triangles, put on a baking tray and mist with cooking spray. Scatter over the thyme and bake for 6-8 minutes.
  6. Put the wraps on a platter. Top with the couscous, lamb, remaining pomegranate seeds and pine nuts. Mix together the yogurt and tahini, loosen with a little water, and drizzle over the lamb. Serve garnished with the remaining herbs.

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