Herbed leg of lamb with zucchini and lemon couscous

Ingredients

For 1 serving

• Leg of lamb140 g
• Thyme1 g
• Mint3 g
• Zucchini200 g
• Couscous50 g
• Lemon zest1 g
• Lemon juice10 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. Finely chop the garlic and thyme leaves, mix them with a pinch of salt and half the oil and rub this all over the leg of lamb.
2. Heat a frying pan over medium-high heat and cook the lamb for 4 minutes per side, until golden outside and pink inside; move it to a board and let it rest for 5 minutes so the juices redistribute.
3. Meanwhile wash and trim the courgettes and cut them into rounds about half a centimetre thick. In the same pan heat the remaining oil over medium heat and sauté them for 6 minutes, until golden but still firm; season with salt and pepper.
4. Bring a little salted water to the boil (about the volume of the couscous plus a third), pour it over the couscous in a bowl, cover and leave to swell for 5 minutes, until it has absorbed all the liquid.
5. Fluff the couscous with a fork and dress it with the grated lemon zest, the lemon juice and the torn mint.
6. Slice the lamb against the grain and serve it with the courgettes and the lemon couscous.