Spiced Lamb Rump & Parsley Yoghurt

While the lamb is cooking, cut the cauliflower into small florets. Place the cauliflower on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. Finely chop the parsley leaves. In a small bowl, combine the yoghurt and 1/2 the parsley with a pinch of salt and pepper. Set aside.

In a medium bowl, combine the Souk Market spice blend, the salt and a generous drizzle of olive oil. Add the seared lamb to the spiced oil and toss to coat. Transfer the lamb, fat-side up, to a second oven tray lined with baking paper. Roast for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, cover with foil and set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

While the lamb is roasting, wash the frying pan. Return the pan to a medium-high heat with a drizzle of olive oil and add the pearl couscous. Toast, stirring occasionally, until golden, 1-2 minutes. Add the water, currants and a pinch of salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.

While the couscous is cooking, zest the lemon (see ingredients list) to get a pinch. Roughly chop the baby spinach leaves. Wipe out the frying pan, return to a medium-high heat and add the butter. Cook until melted and browned slightly, 1-2 minutes. Add the roasted cauliflower, capers, lemon zest and the remaining parsley to the pan and gently toss to coat. Add the cauliflower mixture, baby spinach and a squeeze of lemon juice to the bowl with the couscous. Toss to coat and season to taste with salt and pepper.