Spiced Lamb with Roast Vegetable Couscous

Steps

1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ grill to medium (if using).
2. Toss courgettes, capsicum and carrots with olive oil on prepared tray and season with salt and pepper. Arrange in a single layer. Roast until tender and starting to caramelise, about 20 minutes. Turn once during cooking.
3. Pat lamb dry with paper towels, rub in second measure of cumin smoked paprika mix and season with salt and pepper. Heat oil in a large fry-pan (preferably non-stick and oven-proof) on high heat. Cook lamb for about 1 minute each side, until browned. Transfer to oven (put on a second oven tray if your pan is not oven-proof) and roast for 10 minutes for medium-rare (depending on thickness), or until cooked to your liking. Alternatively, rub with oil and cook on BBQ grill for 6–7 minutes each side for medium-rare (depending on thickness). Set aside, covered with foil, to rest for 5–10 minutes. Slice thinly against the grain.
4. While lamb is cooking, bring chicken stock and first measure of cumin smoked paprika mix to the boil in a medium pot. Add couscous, cover with a lid or plate, remove from heat and leave to steam for 5 minutes. Fluff up grains with a fork, stir through butter and season to taste with salt and pepper. Add couscous to tray with roasted vegetables and gently toss to combine.
5. Divide roast vegetable couscous between plates and top with sliced lamb. Top with tomato relish, if desired.