First, make the chermoula paste. Roughly chop the onion, coriander and ginger and place in a small food processor with the other ingredients. Process to a paste. Cover the lamb with the paste and set aside.
Pour boiling water over the cous cous in a heatproof bowl until it is just covered, then cover with cling lm and set aside for a few minutes until the water is absorbed.
Meanwhile, chop the herbs. Stir them into the cous cous with the lemon juice and olive oil and season with salt and pepper.
Heat the olive oil in a large frying pan, add the lamb and cook for 8 minutes, basting and turning frequently. Remove from the heat and allow to rest in a warm place for 5 minutes, then slice.
To serve, place a spoonful of cous cous in the middle of each plate, top with the lamb and drizzle the chermoula meat juices around it.
First, make the chermoula paste. Roughly chop the onion, coriander and ginger and place in a small food processor with the other ingredients. Process to a paste. Cover the lamb with the paste and set aside.
Pour boiling water over the cous cous in a heatproof bowl until it is just covered, then cover with cling lm and set aside for a few minutes until the water is absorbed.
Meanwhile, chop the herbs. Stir them into the cous cous with the lemon juice and olive oil and season with salt and pepper.
Heat the olive oil in a large frying pan, add the lamb and cook for 8 minutes, basting and turning frequently. Remove from the heat and allow to rest in a warm place for 5 minutes, then slice.
To serve, place a spoonful of cous cous in the middle of each plate, top with the lamb and drizzle the chermoula meat juices around it.
