Lamb with sunny Mediterranean sauce

1.Preheat oven to 210ºC. Bring the lamb out of the fridge for 30 minutes before you cook it.

2.Meanwhile prepare Mediterranean sauce. (see recipe below)

3.Heat a frying pan over a high heat. Brush the lamb with oil and season with salt and pepper all over. Fry a couple at a time until browned all over.

4.Transfer to a roasting tray and roast in the oven for 14 minutes. Remove from the oven and cover loosely with foil. Leave to rest for 10-15 minutes. Slice the lamb just before serving.

5.Cook the couscous according to the packet directions. Stir through the olive oil and herbs.

6.To serve, spoon couscous onto plates, top with slices of lamb and some sauce. Sprinkle with pistachios (crumbled feta is a nice touch too if you have it).

7.Add all the ingredients except the chicken stock to a food processor and blend to a coarse purée. If you don’t have a food processor, just mince everything as finely as you can.

8.Heat a frying pan over a medium-high heat. Add the paste and cook for 10 minutes, stirring, so it doesn’t stick and burn.

9.Add stock and simmer gently for 15-20 minutes until reduced to a thick sauce. Keep warm until needed.