members recipes

Ingredients
SERVES 2
FOR THE LAMB
1 rack of lamb, cut into cutlets
2 tsp ground coriander
2 tsp ground cumin
1 tsp paprika
3 tbsp olive oil
FOR THE ROASTED VEGETABLE COUSCOUS
3 roma tomatoes, cut into bite size pieces
1 green pepper, cut into bite size pieces
half a red onion, cut into bite size pieces
olive oil, to drizzle
150g couscous
250g vegetable stock
juice of half a lemon

Method
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.