Herbed Honey & Sesame-Coated Lamb

While the veggies are roasting, heat a large saucepan over a medium-high heat with a drizzle of olive oil. Add the Israeli couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and chicken-style 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.

While the couscous is cooking, finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. Thickly slice the lamb schnitzel. In a medium bowl, combine the garlic, dried oregano and a drizzle of olive oil. Season with salt and pepper, then add the lamb schnitzel and toss to coat. Set aside. Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the lemon zest, a generous squeeze of lemon juice and the honey to the toasted sesame seeds. Stir to combine and set aside.

Return the frying pan to a high heat with a drizzle of olive oil. Cook the lamb, tossing, until browned, 2-3 minutes (cook in batches if your pan is getting crowded). Reduce the heat to medium, then add the honey-sesame mixture and cook, tossing until the lamb is well coated and cooked through, 1 minute.

Add the roasted veggies, baby spinach leaves and a squeeze of lemon juice to the couscous. Toss to coat and season to taste.