For Foody Thursday, Nigel Barden cooks up Lamb, Pomegranate Couscous & Sumac Labna
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On Foody Thursday, Nigel Barden cooked up Lamb, Pomegranate, Couscous & Sumac Labna. Plus it was Starter For 10 with a University Challenge Confession. Monique Simmonds, scientist at the Royal Botanic Garden, Kew revealed the hidden mysteries of the common stinging nettle and Sally Parrott revealed that yawning isn't so contagious among dogs as it is for humans. Rebecca spoke to Rahul Sharma, Director of Neev Capital about the planned merger of Carphone Warehouse and the Dixon group and later personal finance expert Andrew Hagger highlighted the benefits of the new Challenger bank account launched by M&S. Matt had the latest sports new and also spoke to Notts batman James Taylor about Twenty 20 cricket.
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Garth Brooks
Ain't Going Down ('Til The Sun Comes Up)
- Garth Brooks - The Hits.
- Liberty.
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Daft Punk
Get Lucky (feat. Pharrell Williams)
- (CD Single).
- Columbia.
- 1.
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Duran Duran
Is There Something I Should Know?
- Duran Duran - Decade.
- EMI.
- 1.
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Michael Jackson
Love Never Felt So Good (feat. Justin Timberlake) (feat. Justin Timberlake)
- Xscape.
- Sony Music.
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Alicia Keys
It's On Again (feat. Kendrick Lamar)
- (CD Single).
- Sony Music.
- 002.
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Kylie Minogue
I Should Be So Lucky
- Fantastic 80's - 3 (Various Artists).
- Sony Tv/Columbia.
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Dolly Parton
Â鶹ԼÅÄ
- Blue Smoke - The Best Of.
- Sony Music.
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Elvis Presley
Good Luck Charm
- Presley - The All Time Greatest Hits.
- RCA.
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Molly Smitten-Downes
Children Of The Universe
- (CD Single).
- EastWest.
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U2
Beautiful Day
- Now 47 (Various Artists).
- Now.
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The Verve
Lucky Man
- Now 39 (Various Artists).
- Now.
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Wings
With A Little Luck
- The 7" Singles Box.
- MPL.
Lamb, Pomegranate Couscous & Sumac Labna
Serves 2
Ìý
Prep time: 20 mins (+ 8hrs in fridge)
Cooking time: 15 mins
Ìý
Ingredients
1 rack of lamb, French trimmed (to serve 2)
Salt & pepper
Olive oil
Ìý
Sumac Labna
200g natural Greek yoghurt
2 tbsp ground sumac
Ìý
Couscous
200ml vegetable stock or water
Pinch of saffron threads (optional)
60ml extra-virgin olive oil
200g couscous
1 fresh pomegranate, seeds only (cut into quarters & scrape out seeds) or, Nige says, buy a pack of seeds
1 small red onion, peeled & finely diced
Handful of chopped coriander
Handful of chopped mint
Handful of chopped parsley
50g toasted almond flakes (optional)
Salt & pepper to taste
Juice of 1 lemon
Ìý
Method
Ìý
For the Sumac Labna
Line a sieve with a piece of muslin or a clean tea towel and sit over a bowl.
Empty the yoghurt into the sieve, cover the top with clingfilm and leave to strain for about 8 hours in the fridge.
Remove the yoghurt from the fridge, discard the excess liquid and you are left with a firm, thick yoghurt. Mix the sumac into the yoghurt.
Ìý
For the Lamb
When the sumac labna is ready, preheat the oven to 220C/gas mark 7.
Season the lamb with salt and pepper.
Heat a little oil in a large ovenproof frying pan and sear the lamb for 2-3 minutes until golden brown.Ìý
Transfer to the oven and roast for 8 minutes for rare, 10 minutes for medium and 12-15 minutes for well done.
Take out of the oven and rest for 10 minutes.
Ìý
For the CouscousÌý
In a saucepan, place the vegetable stock and saffron and bring to the boil.
Add half the olive oil, put the couscous in a bowl, pour the stock over and cover with clingfilm.
Let it stand for 5 minutes then, using a for, separate the couscous.
Before serving, mix the remaining ingredients, except the lemon juice, into the couscous.Ìý Add the lemon jice at the last minute.
Ìý
To serve
Carve the lamb into cutlets and serve with the couscous and sumac labna.
Ìý
Nigel's Top Tip
Sumac can be used to season grilled meat and fish, chicken and salmon particularly.Ìý It's also great sprinkled over hummus.
ÌýBroadcast
- Thu 15 May 2014 17:05Â鶹ԼÅÄ Radio 2