Chermoula Lamb & Pearl Couscous Toss

While lamb is in the pan, cut cauliflower into small florets. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. Meanwhile, finely chop herbs. In a small bowl, combine Greek-style yoghurt and 1/2 the herbs. Season to taste. Set aside.

In a medium bowl, combine chermoula spice blend, the salt and a generous drizzle of olive oil. Add seared lamb to the bowl, turning to coat. Transfer lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven, cover with foil and set aside to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

While lamb is roasting, wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. Toast pearl couscous (see ingredients), stirring occasionally, until golden, 1-2 minutes. Add the water, currants and a pinch of salt. Reduce heat to medium and simmer, stirring occasionally, until couscous is tender and water is absorbed, 10-12 minutes. Transfer to a large bowl.

While couscous is cooking, zest lemon to get a pinch. Roughly chop mixed leaves. Wipe out frying pan, then return to medium-high heat with the butter. Cook until melted and browned slightly, 2-3 minutes. Add the roasted cauliflower, capers, lemon zest and remaining herbs. Toss to coat, then remove from heat. To bowl with the couscous, add cauliflower mixture, mixed leaves and a squeeze of lemon juice. Toss to coat. Season to taste.