Spicy lamb cutlets with chargrilled vegetable couscous and lemon pesto

Serves 6

12 lamb cutlets
2 tsp cumin
1 tsp ground coriander
1/2 tsp ground ginger
1 tsp chilli flakes
zest and juice 1 lemon
1 tsp ground black pepper
2 garlic cloves crushed
4 tbsp olive oil

For the vege cous cous
300g couscous
2 tbsp olive oil
450ml hot chicken stock
4 spring onions, finely chopped
1 x 200g pack of marinated and grilled aubergines, drained and chopped
1 x 280g jar chargrilled artichokes in oil, drained and chopped
1 x 200g har marianted red and yellow peppers, drained and chopped, reserving 2 tbsp of the juice
100g asparagus tips, blanched

For the lemon pesto
zest 1 lemon, plus 3 tbsp lemon juice
2 garlic cloves, crushed
40g chopped fresh flat leaf parsley
2 tbsp chopped fresh mint
50g pine nuts, toasted
75g pecorino cheese, grated
150ml olive oil

Trim the bones of the lamb (or ask the butcher to do so), and put into a bowl with the rest of the ingrediants. Leave to marinate at least 1 hour, or preferably overnight.

Put the cous cous into a bowl, stir in the olive oil to coat and season with salt and pepper. Pour over the hot chicken stock and cover the bowl with clingfilm. Leave to absorb and steam for 5 minutes. Whizz up all the ingrediants for the pesto and set aside.

Fluff up the cous cous with a fork, then stir in the rest of the ingrediants with 2 tbsp of the juice from the marinated peppers.

To cook the lamb, heat a ridged griddle pan and sear the chops for 3-4 mins on each side until well coloured and cooked to your liking - about 5 mins each side for well done. allow to rest for 5 mins before serving.

Serve with vegetable couscous and a generous spoonful of the pesto poured over the lamb.