INGREDIENTS

2 tbsp harissa paste check out the recipe HERE

2 tbsp finely chopped mint leaves

1 tbsp ras el hanout

2 lemons - juice and finely grated rind

1½ tbsp extra virgin olive oil

360 g lamb back straps

COUSCOUS

1 tbsp extra-virgin olive oil

½ cup couscous

2 tbsp currants

2 tbsp lightly toasted, chopped pistachios

1/3 cup mint leaves, torn, plus extra to serve

1 lemon, peeled and segmented

METHOD

Combine the harissa paste, mint, ras el hanout, lemon rind and 2 teaspoons each of olive oil and lemon juice in a bowl. Divide the sauce in half. Add the lamb to one half, season to taste and massage well into the flesh. Set aside for 15 minutes to marinate.

For the couscous, combine the olive oil and 125 ml (½ cup) boiling water. Place couscous in a bowl and pour over the water. Stir with a fork for 30 seconds, cover with plastic wrap and set aside for 5 minutes until all the water has been absorbed. Remove the plastic wrap, pour over reserved lemon juice and fluff with a fork.

Add currants, pistachios, lemon segments and mint leaves just before serving. Season to taste and mix to combine.

Preheat an oven grill to high. Place the lamb under the grill and cook for 3–3 ½ minutes on each side until caramelised, but still pink in the middle.

Rest for 5 minutes before slicing thickly.

Divide couscous and lamb between plates, scatter with extra mint leaves and serve with the remaining harissa sauce.