Lamb with Roast Veggie and Pearl Couscous and Tahini Yoghurt

Steps

1. oven to 220°C. Line two oven trays with baking paper. Bring a large pot of salted water to the boil.
2. Toss onion and pumpkin with a drizzle of oil on first prepared tray and season with salt and pepper. Roast for 10 minutes. Toss through broccoli and roast a further 8 minutes. Add tomatoes and roast a further 2–4 minutes.
3. While veggies are roasting, cook pearl couscous in pot of boiling water for 8–10 minutes until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking. Once roast veggies are cooked, toss through cooked couscous.
4. Pat lamb dry with paper towels and season with salt. Sprinkle both sides with lamb spice mix. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for 1–2 minutes each side, until browned.
5. Place lamb on second prepared tray and roast (on rack higher than veggies) for 6–8 minutes for medium-rare (depending on thickness), or until cooked to your liking. Remove lamb and rest, wrapped in foil for 5 minutes. Slice thinly.
6. In a bowl, whisk together all couscous dressing ingredients. In another bowl mix all tahini yoghurt ingredients. Toss couscous dressing through roast veggies and couscous.
7. divide roast veggie and pearl couscous between plates, top with lamb and drizzle over tahini yoghurt.