Sumac Lamb with Roast Pumpkin and Spinach Couscous

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
2. Toss pumpkin on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for about 15 minutes, until tender and starting to brown. Turn once during cooking.
3. Bring stock to the boil in a medium pot on high heat. Once boiling, turn off heat, add couscous, olive oil and salt. Stir, cover and leave for 5 minutes. Once cooked, fluff up grains with a fork.
4. Pat lamb dry with paper towels, season with salt and coat with sumac. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb, in batches, for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered to rest, for 5 minutes before slicing thickly against the grain.
5. Roughly chop baby spinach and grate courgette and carrot. Add to pot with cooked couscous along with cooked pumpkin and gently toss to combine. In a small bowl, whisk all couscous dressing ingredients together. Add to pumpkin and spinach couscous and gently mix.
6. Mix all lamb drizzle ingredients together in a small bowl.
7. spoon roast pumpkin and spinach couscous onto plates. Crumble over feta, top with slices of sumac lamb and lamb drizzle.