Ras el Hanout Lamb Steaks with Sumac Roast Vegetables and Pearl Couscous

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Pat lamb dry with paper towels and combine with ras el hanout, a drizzle of olive oil and salt in a medium bowl. Toss to coat lamb. Set aside at room temperature while you prepare rest of the meal.
3. Toss cauliflower, pumpkin and onions with sumac with a drizzle of olive oil in prepared trays. Season with salt and pepper and roast until golden and cooked through, about 20 minutes. Swap trays halfway and turn vegetables to ensure even cooking.
4. Bring a large pot of salted water to the boil. Add pearl couscous and cook for about 5 minutes. Add peas and cook a further 1 minute until couscous is al dente. Drain and toss with olive oil to prevent sticking.
5. When vegetables have about 10 minutes cook time left, heat a drizzle of oil in a large fry-pan on medium to high heat. Fry lamb for about 1 minute each side, until browned. Transfer to highest oven tray with vegetables (push vegetables aside). Roast for 3–4 minutes, for mediumrare (depending on thickness) or until cooked to your liking. Set aside, covered in foil to rest for a few minutes then slice against the grain.
6. Toss roasted vegetables with couscous, peas and vinegar and season with salt and pepper. Mix all sumac cream ingredients together in a small bowl.
7. Divide vegetable and pearl couscous between plates and top with lamb. Serve with sumac cream and coriander.