Pomegranate Marinated Lamb

Directions

1. 1
   In a large bowl whisk together the first 5 ingredients (molasses - cinnamon) plus 1 3/4 teaspoon cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. 2
   Add lamb and toss.
3. 3
   Cover and marinated for 2 hours at room temperature or up to 2 days in the refrigerator.
4. 4
   Drain, reserving the marinade.
5. 5
   Pat dry.
6. 6
   Heat a large skillet over medium high heat.
7. 7
   Add meat and bones (if using) and cook for 2-5 minutes, or until browned.
8. 8
   You may need to cook lamb in batches.
9. 9
   Return all the lamb and bones to the skillet along with the reserved marinade and 1/4 cup water.
10. 10
    Cover and simmer over medium low heat for 5-10 minutes or until meat is tender.
11. 11
    Remove from heat and set aside.
12. 12
    Meanwhile in a saucepan bring remaining water (1 cup) and chicken broth to a boil over medium high heat.
13. 13
    Add couscous and remaining cumin (1/4 teaspoon).
14. 14
    Remove from heat and let stand for 5 minutes.
15. 15
    Fluff couscous with a fork and stir in butter.
16. 16
    Divide couscous among plates and top with lamb, pomegranate seeds and basil leaves, spooning remaining sauce over lamb.