Method

• 1.
  Combine 1 1/2 tablespoons ras el hanout with 1/4 cup (60ml) oil in a bowl. Add cutlets, turn to coat, then set aside for 30 minutes.
• 2.
  Meanwhile, combine couscous, lemon zest, remaining ras el hanout and 1 teaspoon salt in a heatproof bowl. Add 1 cup (250ml) boiling water, cover with a tea towel and set aside for 5 minutes.
• 3.
  Combine stock, molasses and sugar in a pan over low heat, stirring until sugar dissolves. Simmer for 3 minutes or until reduced and syrupy. Keep warm.
• 4.
  Preheat a barbecue or chargrill pan to medium-high. Cook cutlets for 1 minute, then rotate 60 degrees and cook for a further minute. Turn and repeat on the other side. Set aside to rest for 5 minutes.
• 5.
  Fluff up couscous with a fork. Add pistachios, chopped mint and half the pomegranate seeds. Add lamb resting juices to the sauce with rosewater and remaining 1 tablespoon olive oil. Brush over lamb. Serve with couscous, topped with extra mint and remaining pomegranate seeds.