Ingredients

Instructions

  1. FOR THE LAMB.
  2. Trim off any fat.
  3. In a small bowl combine the chili, cumin, garlic and coriander.
  4. Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
  5. Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
  6. Remove from grill, sprinkle with a little sea salt and cover to keep warm.
  7. FOR THE COUSCOUS.
  8. Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
  9. Remove from the heat and stir in the couscous and oil.
  10. Cover and stand for about 5 minutes or until the liquid is absorbed.
  11. Fluff with a fork.
  12. TO SERVE.
  13. Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.