I have to thank my brother or this recipe as he was shown it when a student down in the South of France back in the 80s. In France couscous restaurants are like our Indian restaurants, this is due to the strong links between Southern France and North Africa. Marseilles is a major trading port for the region with many North African immigrants living there. My brother was shown this super simple dish by a French friend.

He brought it back to the UK and I was impressed. Back then to be able to make a couscous dish had a serious wow factor, as people just weren’t that exposed to North African cuisine here.

I want to share this super easy recipe with you to celebrate spring and keep it in your back pocket, I know this will be something you will be making for years to come.

Serves 1 (Increase quantities accordingly to serve more people)

Ingredients

• 250-300g x Lean, French trimmed rack of lamb
• 1 x Yellow or red pepper
• 2 x Cloves of garlic
• Salt, pepper & olive oil

Method

First preheat your oven to 200C (180C Fan, Gas Mark 6).

Dice your pepper into bite sized chunks and finely chop your garlic. Place them in a casserole dish with a lid and toss them together well with a good pinch of salt.

Season your lamb well with salt and pepper.

Now put a small amount of olive oil in a frying pan, just enough to lightly coat the surface of the pan. Heat the pan over a high heat and when hot sear the lamb on all sides. This should take no more than 5 minutes.

Once done season again with salt and pepper and lay on the bed of pepper and garlic. Put the lid on and place in your preheated oven for 25 minutes.

After the time has elapsed remove from oven and make your couscous as per the packets instructions and recommended serving. This takes about 5 minutes giving your lamb a short time to rest.

Slice the lamb just like the main picture above.

Put the couscous on a plate, place the peppers on top then arrange you lamb pieces and tuck in!

Cooked as above the lamb will be perfectly pink in the middle and wonderfully succulent.

I think you will agree it doesn’t get simpler than that!

You could personalise this dish if you want, for example rub the lamb with ground cumin or paprika. Do what you like and make it your own.

Remember to tell me how this recipe worked out for you in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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