Method

• Bring large pot with salted water to the boil.
• Pat dry lamb backstrap and season with salt, pepper and a sprinkle of Moroccan spice mix. Drizzle with olive oil and rub in well.
• Cut broccoli florets and drain cannellini beans, rinsing them under tap water for a couple of seconds.
• Cook broccoli in boiling water for 3-4 minutes, then remove from water using a slotted spoon and set aside on a plate to cool. Reserve water to cook couscous.
• Bring large frying pan to high heat. Drizzle with olive oil and sear lamb for approximately 2 minutes on each side, including the lateral sides.
• Place in oven and cook for 10-15 minutes depending on size and how you like it cooked. Remove from oven and rest for at least 10 minutes before slicing.
• Add couscous to reserved boiling water and cook for 5-7 minutes, stirring occasionally until cooked. Drain well and place in salad bowl. Drizzle with olive oil and squeeze of lemon juice.
• Roughly chop mixed nuts and add to bowl with couscous. Then roughly chop broccoli and add to bowl. Add cannellini beans and toss through.
• In small bowl, add 1 ½Tbsp of mint jelly and 1 Tbsp of boiling water. Mix through using a whisk and add to couscous salad. Toss well and set aside.
• Finely slice lamb and serve with extra mint jelly beside plates and with couscous salad.