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Moroccan Spiced Rack of Lamb With POM Cous Cous

Moroccan Spiced Rack of Lamb With POM Cous Cous

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  • 1 rack of lamb
  • 2 tbs of chili paste
  • 250g cous cous
  • 2 tbs fresh mint
  • 2 tbs flat leaf parsley
  • 2 tbs fresh coriander
  • Juice of 1 lemon
  • 40g toasted flaked almonds
  • 225ml of POM Wonderful 100% pomegranate juice
  • 30ml extra virgin olive oil


Season and seal the lamb in a hot pan and transfer to an pre heated oven set at 200C for 20-25 mins, leave to rest for 5-10 mins.

Place the cous cous in a bowl and pour over the boiling stock (cook to the packets instructions) Cover with clingfilm and leave to stand for 5 mins.

Fork through to separate grains then add the fresh herbs, lemon juice, olive oil, almonds and pomegranate.

Season and mix through.

This recipe was sent in by POM


Qty Price
Countdown Lamb Rack Skin On $39.00 kg
$39.00 kg
Exotic Food Asian Chilli Paste $3.30 ea club price $3.55 non club member
$3.30 ea club price $3.55 non club member
Superb Herb Parsley Fresh Italian $3.70 ea
$3.70 ea
Superb Herb Coriander Fresh $4.00 ea
$4.00 ea
Mccoy Fruit Juice Pomegranate $3.00 ea
$3.00 ea
Superb Herb Mint Fresh $3.70 ea
$3.70 ea
Fresh Produce Lemons Imported
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Qty Price
San Remo Couscous $4.99 ea
$4.99 ea
Tasti Almonds Slivered $2.30 ea was $2.50
$2.30 ea was $2.50
Countdown Olive Oil Extra Virgin $7.00 ea
$7.00 ea