Pomegranate Glazed Lamb Cutlets with Couscous Salad

Combine ground cumin, paprika, ground allspice, ground cinnamon, cracked black pepper, and salt. Add the finely grated garlic clove and extra virgin olive oil to form a paste. Rub the mixture over the lamb cutlets and let marinate for at least 15 minutes.

Place couscous in a heatproof bowl with salt. Pour over hot water, cover, and let sit for 5 minutes. Fluff with a fork and stir through extra virgin olive oil, fresh parsley, fresh mint, spring onions, cucumber, red capsicum, zest of 1 lemon, and juice of 1 lemon. Season with salt and pepper to taste. Chill until ready to serve. Fold in slivered almonds, crumbled feta cheese, and pomegranate arils just before serving.

Whisk together pomegranate molasses and honey until smooth.

Heat a Chasseur grill pan or barbecue over medium-high heat. Cook lamb cutlets for 2-3 minutes per side, depending on thickness and preferred doneness. In the final 30 seconds of cooking, brush both sides with the glaze and let it caramelise slightly.

Arrange couscous salad on a serving platter or individual plates. Top with glazed lamb cutlets and garnish with extra fresh parsley, mint, and pomegranate arils for a festive finish.