Sticky lamb steaks with Ras el Hanout from Donal Skehan

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Doesn’t the name Donal Skehan immediately ring a bell with you? It might help to know that he is sometimes referred to as the Irish Jamie Oliver . The young man in his thirties already has several cooking shows to his name and was a jury member in Junior MasterChef. His latest cookbook ‘Meals in minutes’ is another direct hit with 90 simple, nutritious meals. It is with great pleasure that we share his recipe for lamb steaks that become deliciously sticky due to pomegranate molasses. If there is one dish you want to lick your thumbs and fingers at, this is it.


For 4 persons

  • 700 grams of lamb steaks from the leg
  • 1 tablespoon ras el hanout
  • 2 tablespoons olive oil
  • 16 small carrots
  • knob of butter (approx. 15 g)
  • juice of 1 orange
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon liquid honey

For the couscous

  • 200 grams couscous
  • 300 ml hot chicken stock
  • 2 tablespoons extra virgin olive oil
  • Seeds of 1 pomegranate
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • Black pepper and sea sal

Did you notice that we are big fans of Donal Skehan? He owes this partly to his pasta donuts (it can be something different) or the way he makes huge French toast with peanut butter and jelly .

In his latest book, the focus is mainly on quick, nutritious dishes that don’t require you to spend too long in the kitchen. These delicious lamb steaks prove that you don’t have to sacrifice the taste for that.

Lamb steaks Donal Skehan

Donal: “Lamb steaks are great for quick cooking and in this recipe they can count on the ras el hanout flavor and the sweet and sour stickiness of pomegranate molasses (if you can’t get hold of a bottle of pomegranate molasses, use honey or maple syrup). After all, this is a one-pot, one-bowl recipe, because you make the couscous in a bowl, but you can also omit the couscous or use ready-made couscous.”

This is how you make Donal Skehan’s lamb steaks

Place the couscous in a bowl, pour over the hot stock and cover with plastic wrap. Let stand for 10 minutes, then fluff the grains with a fork and drizzle over the extra virgin olive oil. Season to taste and stir in the pomegranate seeds and spices.

In the meantime, rub the lamb steaks all over with the ras el hanout. Heat the oil in a frying pan over medium heat and sear the steaks on each side for 2-3 minutes until almost cooked through. Place them on a plate and set them aside.

Put the carrots and the butter in the pan and fry them, stirring, for 5 minutes until they are cooked. Return the meat to the pan, add the orange juice, pomegranate molasses and honey and simmer for 5 minutes or until the carrots are cooked through and covered in a sticky sauce.

Serve the couscous with the sticky lamb steaks and carrots.

Source: Culy by
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