Moroccan Crusted Lamb with Roast Pumpkin and Spinach Couscous

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss pumpkin on prepared tray with a drizzle of oil and season with salt and pepper. Roast for around 15−18 minutes until tender, turning once to ensure even cooking.
3. In a heat-proof bowl, combine boiling water, couscous, oil and salt. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork.
4. Pat lamb dry with paper towels and season with salt. In a bowl, coat lamb with Moroccan spice mix. Heat a drizzle of oil in a large fry-pan on medium heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Cover in foil and rest.
5. While the lamb is resting, finely slice spinach and grate courgette. In a large bowl whisk together all couscous dressing ingredients. Add to dressing, cooked couscous, pumpkin, spinach and courgette, season to taste with salt and pepper and toss to combine.
6. Mix all tahini lamb drizzle ingredients together in a small bowl. Once lamb has rested for at least 5 minutes, slice thickly on an angle.
7. poon roast pumpkin and spinach couscous onto each plate and top with Moroccan crusted lamb. Drizzle over tahini lamb drizzle.