Spiced lamb roast with Israeli couscous

For the Lamb

1. ‍‍Preheat the oven to 200°C.
2. Pat the lamb dry with paper towels.
3. Combine the dry spices together and rub onto the lamb.
4. Place in an oven tray and cook for 20 minutes for rare and 30 minutes for medium/well.
5. Remove from the oven, cover with foil and leave to rest for 10 minutes. Slice into 2cm thick slices when ready to serve.

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For the Couscous

1. In a large pan over a medium heat, heat the oil.
2. Add the onion and garlic, season and cook for 5 minutes or until the onions start to soften.
3. Add the cumin and coriander. Cook for a further 2 minutes, or until you can really start to smell the aroma of the spices.
4. Add the couscous and cook for about 8 minutes, or until the couscous starts to turn golden.
5. Add the hot stock and cover for 10 minutes, stirring occasionally.
6. Remove from the heat and stir through the parsley, red onion, lemon zest, and feta. Season to taste.

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For the Dressing

1. Stir all the ingredients together and season to taste.

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To Serve

1. Place the couscous on a serving platter, place the cut lamb pieces on top and drizzle with yoghurt dressing.