Christmas wreath of saffron pearl couscous with spiced lamb, glazed carrots, and herb yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a large bowl, mix the lamb with 1 tablespoon olive oil, cumin, cinnamon, smoked paprika, half of the garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon zest. Let it rest for 15 minutes while you prepare the rest.

2. 2

   Place the baby carrots on a baking tray. Add 1 tablespoon olive oil, 1 tablespoon honey, 1 tablespoon lemon juice, the thyme leaves, 1/2 teaspoon salt, and a pinch of black pepper. Toss well and roast for 20 to 25 minutes at 220 °C / 425 °F, stirring halfway, until tender and glossy.

3. 3

   While the carrots roast, heat a medium pot with 1 tablespoon olive oil and 15 g butter over medium heat. Add the red onion and cook for 4 minutes. Stir in the remaining garlic and cook 30 seconds more.

4. 4

   Add the pearl couscous to the pot and toast for 2 minutes, stirring. Pour in the hot broth, saffron, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Once it boils, lower the heat, cover, and cook for 10 to 12 minutes until the couscous is tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.

5. 5

   In a large very hot skillet, sear the marinated lamb with its juices in a single layer for 6 to 8 minutes over medium-high heat, stirring only as needed so it browns well. Add the remaining butter and 1/2 tablespoon honey, and cook 1 minute more until lightly glazed.

6. 6

   In a small bowl, combine the Greek yogurt with parsley, mint, 1 teaspoon lemon juice, a pinch of salt, and a pinch of black pepper. Keep chilled until serving.

7. 7

   Transfer the cooked couscous to a large serving platter and mix it with half of the pistachios. Using a spoon, shape it into a wreath, leaving an empty center. Spoon the browned lamb over the top and arrange the glazed carrots around and over the wreath.

8. 8

   Finish with dollops of herb yogurt, pomegranate arils, the remaining pistachios, and a little extra lemon zest if desired. Serve hot or warm.

9. 9

   If you prefer a firmer presentation, press the couscous into a lightly greased ring mold and bake it for 8 minutes at 190 °C / 375 °F before unmolding and decorating.