Roast Lamb with Mediterranean Couscous

To prepare the ingredients, dice the red onion, zucchini, capsicum, and tomato. Peel and crush the garlic. Pick and chop the oregano leaves, and slice the lemon into wedges. Crumble the fetta.

Season the lamb mini roast with salt and pepper. Heat an ovenproof frying pan over a medium-high heat. Add the lamb fat side down and sear on all sides, for a total of 3 minutes. Transfer the pan to the oven and cook for 10 minutes. Place the lamb on a plate, cover with foil and rest until you’re ready to serve.

Cook the pearl couscous in a saucepan of boiling water for 10 minutes or until tender. Drain couscous and refresh under cold running water, then season with a splash of olive oil, salt and pepper.

Meanwhile, add the olive oil to a saucepan over a medium-high heat and cook the onion for 5 minutes or until it is slightly soft. Add the garlic and cook for a further 1 minute or until fragrant. Add the zucchini, capsicum, tomato, oregano, and a big pinch of salt and pepper. Cook, stirring for 3-5 minutes or until vegetables soften. Add the wine and bring to the boil. Cover, reduce heat and simmer for 10 minutes, stirring occasionally. If the mixture gets too dry, add a little water. Remove from the heat and stir through the couscous and fetta.