SPICED LAMB COUSCOUS

Serves four

INGREDIENTS

2 tsp coriander seeds ½ tsp fennel seeds

½ tsp cumin seeds 150g natural yogurt 2 lamb neck fillets, weighing about 200g each Olive oil, for frying

25g butter 250g hot chicken stock

250g couscous Zest and juice of 1 lemon, plus 1 cut into wedges

2 tbsp raisins Handful of mint leaves,

roughly chopped Handful of flat-leaf parsley,

roughly chopped 4-5 tbsp extra-virgin olive oil Bunch of rocket

½ tsp chilli flakes

METHOD

h In a dry hot pan, toast the coriander, fennel and

cumin seeds for a few minutes, moving the pan so they do not catch. Crush in a mortar and pestle and add to a large bowl with the yogurt. Stir well. Add the lamb neck fillets and allow to marinate overnight.

h The next day when you are ready to cook, preheat the oven to 200C/180C

fan/Gas 6.

h Add a touch of olive oil

and the butter to an ovenproof pan and heat on high. Add the lamb,

season with salt and pepper and colour all over

for five minutes.

h Place the pan in the oven for 10-12 minutes; the lamb should still be

pink inside. Remove from the oven and allow to rest while you prepare

the couscous.

h Pour the hot stock over the couscous in a bowl, add the lemon zest and raisins, cover and allow to steam for five minutes.

h When ready, fluff up the couscous, add the olive oil, herbs, rocket, chilli flakes and lemon juice. Mix well and check

the seasoning.

h When the lamb is ready, slice and serve with the couscous and the last lemon cut into wedges.