Moroccan Spiced Lamb Loin with Saffron-Apricot Couscous and Pomegranate Glaze

Instructions

1. 1

   In a large bowl, combine 2 tablespoons of olive oil with cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, 1 teaspoon of salt, and 0.25 teaspoon of black pepper. Add the lamb loin and coat evenly with the spice mixture. Cover and let marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.

   ~15 min
2. 2

   While the lamb marinates, prepare the couscous. In a small saucepan, heat the vegetable broth with saffron threads and a pinch of salt. Bring to a simmer.

   ~5 min
3. 3

   Place the couscous in a medium bowl. Pour the hot saffron broth over the couscous. Stir in the chopped dried apricots. Cover tightly and let stand for 5-7 minutes, or until the liquid is absorbed.

   ~12 min
4. 4

   Fluff the couscous with a fork and set aside.

5. 5

   Prepare the pomegranate glaze. In a small saucepan, combine the pomegranate juice and honey. Bring to a simmer over medium heat. Reduce heat to low and let it simmer gently, stirring occasionally, until it thickens into a glaze consistency, about 10-15 minutes. You can test the consistency by dipping a spoon; it should coat the back of the spoon.

   ~20 min
6. 6

   Preheat a frying pan over medium-high heat with the remaining 2 tablespoons of olive oil.

   ~3 min
7. 7

   Sear the marinated lamb loin for 4-5 minutes per side for medium-rare, or until it reaches your desired internal temperature (130-135°F / 54-57°C for medium-rare). Use a meat thermometer to ensure accuracy.

   ~10 min
8. 8

   Remove the lamb from the pan and let it rest on a cutting board, tented loosely with aluminum foil, for at least 10 minutes before slicing.

   ~10 min
9. 9

   While the lamb rests, gently reheat the couscous if needed. Stir in the fresh mint.

   ~2 min
10. 10

    Slice the rested lamb loin into thick medallions.

    ~3 min
11. 11

    To serve, spoon a generous portion of the saffron-apricot couscous onto each plate. Arrange the sliced lamb loin over the couscous. Drizzle generously with the pomegranate glaze. Garnish with toasted slivered almonds.

    ~5 min