"Lamb has a special place in my heart, and I think nearly every mate of mine would have the same fond memories of cooking lamb on the back deck at my house when we were growing up. My old man loves it, and loves sharing it with all our friends.

... Read more.


  • 4 lamb backstraps, about 250 g (9 oz) each, trimmed

  • 1 pomegranate

  • 250 ml (9 fl oz/1 cup) chicken or vegetable stock

  • 200 g (7 oz) couscous

  • 2 tablespoons olive oil

  • 2 cups (firmly packed) watercress

  • 75 g (21/2 oz/1/2 cup) roasted pistachios, coarsely chopped

  • 115 g (4 oz/1/2 cup) fresh dates, halved, pitted and thinly sliced

  • Zest of 1 orange

  • Sea salt and freshly ground

  • Black pepper

  • Chargrilled flatbread and yoghurt, to serve (optional)

  • Persian marinade

  • 2 garlic cloves, bruised

  • 1 cm (1/2 inch) piece ginger, finely grated

  • 1 tablespoon unsprayed dried rose petals, coarsely chopped (optional)

  • 1 teaspoon ground cardamom

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cumin

  • 80 ml (21/2 fl oz/1/3 cup) extra virgin olive oil



This recipe is from Dish it Up by Hayden Quinn (Murdoch Books) available now in bookstores and online.


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