Grilled lamb with couscous and yogurt dressing

Method

1. First make the cucumber dressing. Place the diced cucumber in a sieve and set aside to drain.

2. Place the crushed garlic, salt and mint in a bowl. Add a squeeze of lemon juice and the olive oil and mix well.

3. Fold in the yogurt and the drained cucumber, cover and chill.

4. To cook the lamb, heat the olive oil in a casserole dish. Add the lamb fillets and brown quickly on all sides. Remove the fillets and set aside.

5. Add the garlic, balsamic vinegar and red wine. Add the rosemary and chopped mint.

6. Add the meat stock, a pinch of sugar and season with salt and freshly ground pepper. Simmer gently for 5 minutes.

7. Dust the browned lamb fillets with celery salt and dried oregano and add to the simmering stock. Cover the casserole and cook gently for 5 minutes. Remove the lamb and keep warm.

8. Cook the red wine sauce briskly until reduced. Mix in the juice of half a lemon.

9. Cook the couscous following packet instructions. Once the couscous has been prepared following packet instructions, mix in the pine nuts, raisins, chopped parsley, fresh mint, lemon juice, olive oil, cumin, salt and freshly ground pepper, mixing well.

10. Slice the lamb fillets and serve it on a bed of the couscous with green beans. Drizzle the red wine sauce over the lamb and top it with a generous dollop of the cucumber dressing just before serving.