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For Foody Thursday, Nigel Barden cooks up Lamb, Pomegranate Couscous & Sumac Labna

An original mix of entertainment featuring live music and in-depth interviews.

On Foody Thursday, Nigel Barden cooked up Lamb, Pomegranate, Couscous & Sumac Labna. Plus it was Starter For 10 with a University Challenge Confession. Monique Simmonds, scientist at the Royal Botanic Garden, Kew revealed the hidden mysteries of the common stinging nettle and Sally Parrott revealed that yawning isn't so contagious among dogs as it is for humans. Rebecca spoke to Rahul Sharma, Director of Neev Capital about the planned merger of Carphone Warehouse and the Dixon group and later personal finance expert Andrew Hagger highlighted the benefits of the new Challenger bank account launched by M&S. Matt had the latest sports new and also spoke to Notts batman James Taylor about Twenty 20 cricket.

1 hour, 55 minutes

Last on

Thu 15 May 2014 17:05
麻豆官网首页入口 Radio 2

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Music Played

  • Garth Brooks

    Ain't Going Down ('Til The Sun Comes Up)

    • Garth Brooks - The Hits.
    • Liberty.

  • Daft Punk

    Get Lucky (feat. Pharrell Williams)

    • (CD Single).
    • Columbia.
    • 1.

  • Duran Duran

    Is There Something I Should Know?

    • Duran Duran - Decade.
    • EMI.
    • 1.

  • Michael Jackson

    Love Never Felt So Good (feat. Justin Timberlake) (feat. Justin Timberlake)

    • Xscape.
    • Sony Music.

  • Alicia Keys

    It's On Again (feat. Kendrick Lamar)

    • (CD Single).
    • Sony Music.
    • 002.

  • Kylie Minogue

    I Should Be So Lucky

    • Fantastic 80's - 3 (Various Artists).
    • Sony Tv/Columbia.

  • Dolly Parton

    Home

    • Blue Smoke - The Best Of.
    • Sony Music.

  • Elvis Presley

    Good Luck Charm

    • Presley - The All Time Greatest Hits.
    • RCA.

  • Molly Smitten-Downes

    Children Of The Universe

    • (CD Single).
    • EastWest.

  • U2

    Beautiful Day

    • Now 47 (Various Artists).
    • Now.

  • The Verve

    Lucky Man

    • Now 39 (Various Artists).
    • Now.

  • Wings

    With A Little Luck

    • The 7" Singles Box.
    • MPL.

Lamb, Pomegranate Couscous & Sumac Labna

Serves 2

听

Prep time: 20 mins (+ 8hrs in fridge)

Cooking time: 15 mins

听

Ingredients

1 rack of lamb, French trimmed (to serve 2)

Salt & pepper

Olive oil

听

Sumac Labna

200g natural Greek yoghurt

2 tbsp ground sumac

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Couscous

200ml vegetable stock or water

Pinch of saffron threads (optional)

60ml extra-virgin olive oil

200g couscous

1 fresh pomegranate, seeds only (cut into quarters & scrape out seeds) or, Nige says, buy a pack of seeds

1 small red onion, peeled & finely diced

Handful of chopped coriander

Handful of chopped mint

Handful of chopped parsley

50g toasted almond flakes (optional)

Salt & pepper to taste

Juice of 1 lemon

听

Method

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For the Sumac Labna

Line a sieve with a piece of muslin or a clean tea towel and sit over a bowl.

Empty the yoghurt into the sieve, cover the top with clingfilm and leave to strain for about 8 hours in the fridge.

Remove the yoghurt from the fridge, discard the excess liquid and you are left with a firm, thick yoghurt. Mix the sumac into the yoghurt.

听

For the Lamb

When the sumac labna is ready, preheat the oven to 220C/gas mark 7.

Season the lamb with salt and pepper.

Heat a little oil in a large ovenproof frying pan and sear the lamb for 2-3 minutes until golden brown.听

Transfer to the oven and roast for 8 minutes for rare, 10 minutes for medium and 12-15 minutes for well done.

Take out of the oven and rest for 10 minutes.

听

For the Couscous听

In a saucepan, place the vegetable stock and saffron and bring to the boil.

Add half the olive oil, put the couscous in a bowl, pour the stock over and cover with clingfilm.

Let it stand for 5 minutes then, using a for, separate the couscous.

Before serving, mix the remaining ingredients, except the lemon juice, into the couscous.听 Add the lemon jice at the last minute.

听

To serve

Carve the lamb into cutlets and serve with the couscous and sumac labna.

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Nigel's Top Tip

Sumac can be used to season grilled meat and fish, chicken and salmon particularly.听 It's also great sprinkled over hummus.

听

Broadcast

  • Thu 15 May 2014 17:05
    麻豆官网首页入口 Radio 2