Lamb Rump & Dukkah Roast Veggies

While the lamb is cooking, cut the cauliflower into small florets. Trim the green tops from the baby carrots and slice the carrots in half lengthways. Cut the sweet potato into small chunks. Place the veggies and garlic on a second lined oven tray. Sprinkle over the dukkah, drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

While the veggies are roasting, wipe out the frying pan and return to a medium-high heat. Transfer to a small bowl. Return the frying pan to a medium high heat with a generous drizzle of olive oil. Add the Israeli couscous and toast, stirring occasionally, until golden, 2 minutes. Add the water (for the couscous), currants and sprinkle over the vegetable stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

Zest the lemon to get a generous pinch, then cut into wedges. Squeeze the roasted garlic from the skin, then mash with a fork. In a small bowl, combine the Greek- style yoghurt, the water (for the sauce), lemon zest and mashed garlic. Season to taste.

Roughly chop the baby spinach leaves. Add the flaked almonds, spinach and a generous squeeze of lemon juice to the couscous. Toss to combine and season to taste.