This is a fabulously tasty midweek or weekend impress-your-partner roast. Incredibly quick and simple to prepare; incredibly quick and simple to cook. Incredibly quick and simple to eat.
Lamb fat can be quite wobbly and chewy, so the key is to get the crackling as crispy as possible in the first stage of cooking.
1 rolled and tied loin of lamb, with fat on, weighing around around 400-500g
A little oil
Salt and freshly ground pepper
200g cous cous
50g feta cheese, crumbled
1 red finger chilli, deseeded and sliced
1 green finger chilli, deseeded and sliced
1. Preheat the oven to 200C/Gas 6 Heat the oil in a large frying pan and brown the lamb all over, for 7-8 mins, turning every minute to get the fat golden brown and crispy, taking care not to burn it.
2. Transfer to the oven and cook for 10-12 mins, for medium-rare. Longer if you like your meat well done (I dont).
3. Pour the cous cous into a bowl. Boil the kettle. Pour boiling water over the cous cous until about 1cm above the surface. Leave for 5 mins, then fluff up with a fork. Stir in the crumbled feta and chilli slices.
4. Remove the lamb from the oven and leave to rest for a couple of minutes before carving into thick slices.
5. Serve with the cous cous. Drizzle the lamb with the resting juices.