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This recipe was uploaded by hoppershaun
1. FOR THE COUSCOUS: Preheat the oven to 220C. Add the vegetables to a roasting tin and drizzle generously with olive oil. Mix to coat the vegetables with the oil. Roast in the oven for 20-25 minutes. Meanwhile, place the couscous into a heatproof bowl and pour over the stock. Cover with cling film and leave for 10 minutes. After this time, uncover and use a fork to fluff the couscous. Add the roasted vegetables, and any remaining oil from the roasting tin, along with the lemon juice. Toss to combine. 2. FOR THE LAMB: In a bowl, mix together the ground coriander, ground cumin, paprika and 2 tbsp of olive oil. Rub the mixture all over the lamb cutlets. Heat a griddle or frying pan over a medium/high heat and cook the lamb until done to your liking. 3. Serve the lamb cutlets alongside the roasted vegetable couscous.