Moroccan Lamb with Lemon Couscous

Ingredients

• 1 tbsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp chilli flakes
• Pinch of ground cinnamon
• 3 tbsp olive oil
• 100ml natural yogurt
• 2 (100-150g each) lamb neck fillets
• 2 courgettes, sliced into ribbons
• ½ chicken stock cube
• 250g couscous
• Knob of butter
• Pared zest and juice of 1 lemon, plus lemon wedges, to serve
• 2 tbsp chopped fresh coriander

Preparation

1. 1Crush the spices with some salt and pepper. Put in a bowl and mix with 1 tablespoon oil and the yogurt. Add the lamb, turn to coat, then marinate for at least 15-20 minutes or overnight in the fridge.
2. 2Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tablespoon oil and fry the lamb for 5 minutes, until browned. Transfer to a tin and roast for 10-12 minutes, until cooked but still pink. Remove and cover with foil.
3. 3Meanwhile, toss the courgettes in the remaining oil. Heat a griddle pan and cook the courgettes, in batches, for 1 minute each side. Dissolve the stock cube in 250ml boiling water, then pour over the couscous. Add the butter and zest, fork through and cover with cling film for 5 minutes.
4. 4Fluff up the couscous, then stir in the juice, courgettes, coriander and seasoning. Slice the lamb and serve with couscous and lemon wedges.