Lamb Rump Steaks with Veggie Couscous and Chermoula Mayo

Steps

1. Prep veggies Bring a full kettle to the boil. Grate carrot and finely dice celery. Heat a drizzle of oil in a pot on medium heat. Add carrot and celery and cook, stirring occasionally for 3 minutes, until starting to soften.
2. Cook quinoa Add first measure of Moroccan spices to pot and cook stirring for 1 minute, until fragrant. Add boiling water measure and quinoa, stir, bring to the boil, cover and reduce heat to low. Cook for 12 minute, then turn off heat and leave to steam, covered for 8 more minutes.
3. Prep lamb Pat lamb dry, toss in remaining Moroccan spices and season.
4. Cook lamb Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for 3-4 minutes each side for medium (depending on thickness) or until cooked to your liking. Rest covered before slicing thinly against the grain. Toss back through any resting juices.
5. Finish quinoa When quinoa is cooked, stir through a knob of butter and spinach. Season to taste.
6. Serve quinoa and lamb with chermoula mayo.