25g Pine Nuts, toasted
Extra Virgin Olive Oil
Zest of 1 Lemon
Fresh Mint, chopped
Fresh Parsley, chopped
4 Lamb Fillets
4 Garlic Cloves
4 handfuls of Baby Spinach
Small bunch Rosemary
Pre-heat the oven to 170°C/Fan 150°C/Gas Mark 3.
For the couscous
Place in a large bowl and cover with one and a half times the volume of couscous with boiling water or stock. Cover tightly with clingfilm and let steam for 25 minutes.
When cool, take off the clingfilm & fluff up with a fork. Season with lemon zest, salt and pepper. Add the chopped mint, parsley & pine nuts. Add extra virgin olive oil to taste.
For the lamb
Season all over with salt and pepper. Heat a little oil in a large frying pan and place the lamb fatty side down in the pan.
Leave for 2 minutes until it is golden and then turn over. Add the butter, garlic and half the rosemary.
Baste the lamb for 5 minutes and then remove from the pan and place on a tray. Lift out the garlic and rosemary and put on top of the lamb. Spoon over some of the butter.
Roast in a pre-heated oven at 170°C for 8 minutes. When done, take out and let the meat rest in a warm spot before slicing.
Just before serving wilt some spinach in a shallow pan with a little butter, strain on some kitchen paper. Chop some rosemary & add to the lamb stock / jus and warm.
To serve, place the spinach to one side of the warm plates and spoon the couscous onto the other side. Carve the lamb & lay over the spinach and spoon the sauce over.