Rocket Pesto Crusted Lamb with Couscous Salad

Steps

1. oven to 220oC. Line an oven tray with baking paper. Bring a half full kettle to the boil.
2. Toss beetroot on prepared tray with olive oil and season with salt and pepper. Roast for 15–20 minutes, or until tender.
3. In a heat-proof, bowl, combine couscous, boiling water and a pinch of salt. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork.
4. Pat lamb dry, season with salt and spread over mustard and first measure of pesto. Sprinkle over breadcrumbs and pat down to adhere. When beetroot has 4 minutes cook time remaining, add lamb to tray and cook for 2–3 minutes.
5. Remove tray from oven and set beetroot aside to cool. Place lamb on a high rack, increase oven to grill and grill lamb for about 1 minute, until crust is golden. Watch closely so the breadcrumbs don’t burn. Cover loosely with foil to rest for a few minutes, then slice thickly against the grain.
6. While lamb is cooking, chop parsley; dice cucumber 1cm; place all in a bowl with cooked couscous, beetroot, onion, vinegar and a drizzle of olive oil. Toss to combine and season to taste with salt and pepper.
7. spoon couscous salad onto a plate and top with rocket pesto crusted lamb. Dollop over remaining pesto.