Spiced Lamb Shortloin & Parsley Yoghurt

While the cauliflower is roasting, finely chop the parsley. In a small bowl, combine the Greek-style yoghurt and 1/2 the parsley. Season and set aside. In a medium bowl, combine the Souk Market spice blend, the salt and a generous drizzle of olive oil. Pat the lamb shortloin dry with paper towel, then add to the spice mixture. Turn to coat and set aside.

Boil the kettle. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with boiling water, then add the currants and a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain the currant couscous and set aside.

While the couscous is cooking, zest the lemon to get a pinch, then slice into wedges. Roughly chop the baby spinach leaves. When the couscous is done, return the empty saucepan to a medium-high heat. Cook the butter until melted and browned slightly, 1-2 minutes. Return the currant couscous to the saucepan. Add the roasted cauliflower, capers, lemon zest, baby spinach, remaining parsley and a squeeze of lemon juice and gently toss to coat. season to taste. Set aside.

Heat a large frying pan over a high heat, then add lamb and cook for 3-4 minutes each side for medium or until cooked to your liking. Set aside to rest for 4 minutes.