Ingredients
For the lamb
1 tbsp tomato purée
1 tsp ground ginger
1 tsp cayenne pepper
¼ tsp paprika
sea salt and freshly ground black pepper
175g/6oz leg of lamb steak
olive oil, to drizzle
For the couscous
110g/3½oz couscous, cooked according to packet instructions with half a stock cube crumbled into water
1 tomato, diced
1 tbsp sage, chopped
1 tbsp chervil, chopped
fresh chives, to garnish
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. In a bowl, mix together the tomato purée, ginger and spices and season with sea salt and freshly ground black pepper.
3. Use the back of a spoon to rub the spiced tomato paste onto both sides of the lamb and drizzle both sides with olive oil. Set aside for five minutes.
4. Heat a griddle pan over a medium heat until very hot.
5. Meanwhile, loosen the couscous with a fork and stir through the remaining ingredients, except the chives.
6. Cook the lamb on the grddle pan for two minutes on each side, then place into the oven to cook for a further five minutes, or until cooked to liking. Let it rest for five minutes before slicing.
7. Place a chefs' ring in the centre of a serving plate and fill with the couscous, pressing down tightly. Then remove the ring and top with the lamb, pouring over the pan juices. Garnish with the chives.
