Lamb Rump Steaks with Warm Pear Salsa and Couscous Salad

Steps

1. BBQ hot plate or grill to high (if using).
2. Combine all warm pear salsa ingredients in a small pot. Bring to a simmer and cook for about 15 minutes on low heat, until pears are very soft.
3. While pear salsa simmers, pat lamb dry with paper towels. Add lamb to a small bowl with second measure of fennel spice mix and a drizzle of oil. Season with salt and pepper, toss to coat and set aside.
4. Bring chicken stock to the boil in a medium pot. Stir in couscous, cover, turn off heat and leave for 5 minutes. Fluff up grains with a fork. Finely slice cabbage and add to a medium bowl, along with vinegar and mayonnaise. Toss to combine, season to taste with salt and pepper and set aside.
5. While couscous cooks, heat a large fry-pan on medium-high heat. Cook lamb rump steaks 2–3 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Cover with foil and rest for at least 5 minutes before slicing thickly against the grain.
6. While lamb cooks, prepare veggies. Dice capsicum 1cm; finely slice spring onions; dice cucumber 1cm; finely dice red onion; roughly chop mint leaves. Once couscous has finished cooking, add all remaining couscous salad ingredients to pot with couscous, stir to combine and season with salt and pepper. Transfer to a serving bowl, if desired.
7. Spoon couscous salad onto plates and top with lamb rump steaks and warm pear salsa. Serve dressed cabbage on the side.