Lamb with Roast Veggie Couscous

Steps

1. oven to 200°C. Line an oven tray (with a lip) with baking paper.
2. Toss courgettes, red onion (if using) and carrots with olive oil on prepared tray and season with salt and pepper. Roast until tender and starting to caramelize, about 20 minutes. Turn once during cooking. Top veggies with baby silverbeet and roast a further 2 minutes, until slightly wilted.
3. Pat lamb dry with paper towels, coat in second measure of Middle Eastern seasoning and season with salt and pepper. Heat a drizzle of oil in a large fry-pan (preferably non-stick and oven-proof) on medium-high heat. Cook lamb for 1–2 minutes each side, until browned but not cooked through.
4. Transfer lamb to oven (or on a second oven tray if your pan is not oven-proof) and roast for 8–10 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil to rest for a few minutes.
5. While lamb is roasting, bring stock and first measure of Middle Eastern seasoning to the boil in a medium pot. Add couscous, cover, remove from heat and leave to steam for 5 minutes. Fluff up grains with a fork. Roughly chop butter and stir through cooked couscous. Season with salt and pepper.
6. Add couscous to tray with roasted vegetables and silverbeet and toss until combined. Alternatively, combine all in a large bowl. Slice lamb thinly against the grain.
7. Divide roast veggie couscous between plates and top with slices of Middle Eastern butterflied lamb. Top with tomato relish, if desired.