Lamb Rump Steaks with Warm Pear Salsa and Couscous Salad

Steps

1. BBQ grill to high (if using).
2. Combine all warm pear salsa ingredients in a small pot. Bring to a simmer and cook for about 12 minutes on low heat, until pears are very soft.
3. While pear salsa simmers, pat lamb dry with paper towels. Add to a small bowl with second measure of fennel spice mix and a drizzle of oil. Season with salt and pepper, toss to coat and set aside.
4. Bring chicken stock to the boil in a medium pot. Stir in couscous, cover, turn off heat and leave for 5 minutes. Fluff up grains with a fork. Finely slice cabbage and add to a medium bowl, along with vinegar and mayonnaise. Toss to combine, season to taste with salt and pepper and set aside.
5. While couscous cooks, heat a medium fry-pan on medium-high heat and cook lamb rump steaks for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Cover with foil and rest at least 5 minutes before slicing thickly against the grain.
6. While lamb cooks, prepare veggies. Remove core and seeds from capsicum and dice 1cm; dice cucumber 1cm; finely dice red onion; roughly chop mint leaves. Once couscous has finished cooking, add all remaining couscous salad ingredients, stir to combine and season with salt and pepper.
7. spoon couscous salad onto plates and top with slices of lamb rump steak. Dollop over warm pear salsa and serve dressed cabbage on the side