Neck of lamb with merguez sausage, roasted vegetables and couscous

Preparation method

1. Preheat the oven to 180C/365F/Gas 4.

2. For the couscous, place the chicken stock in a pan with the spring onion, garlic, rosemary, mint, lemon juice and zest. Season to taste with salt and freshly ground black pepper, then bring the mixture to the boil. Reduce the heat and simmer for 4-5 minutes to infuse the flavours.

3. Place the couscous into a large bowl and pour over the hot stock. Cover the bowl and leave for 4-5 minutes, or until the couscous has absorbed all of the liquid. Fluff up the grains with a fork just before serving.

4. Chop the red pepper, yellow pepper, courgette, aubergine and red onion into finger-width batons. Place into a roasting tray along with the harissa paste, a drizzle of vegetable oil and the thyme leaves. Mix well to coat, then roast for 8-10 minutes, or until the vegetables begin to soften.

5. Lay the merguez sausages over the vegetables and roast for a further 20 minutes, or until the sausage and vegetables are golden-brown and the sausage is cooked through. Remove from the oven and quarter the sausages.

6. For the lamb, heat an ovenproof frying pan and add the lamb trimmings and fat. Cook gently over a medium-low heat for 3-4 minutes, or until the fat has been rendered out, then increase the heat to high. Season the lamb neck fillet with salt and freshly ground black pepper and add to the pan. Sear for 1-2 minutes on each side, or until golden-brown all over.

7. Add the butter to the pan and use to baste the lamb for a further 2-3 minutes. Add the sprig of rosemary to the pan, then transfer to the oven to roast for 15 minutes, or until the lamb is cooked to your liking. Remove from the oven and set aside to rest for at least 10 minutes.

8. To serve, fluff up the couscous with a fork and add the wild garlic leaves, sliced black olives and mint. Season to taste with salt and freshly ground black pepper. Place a chef’s ring on each serving plate divide the couscous evenly among them, pressing down with the back of a spoon. Carefully remove the rings. Add a layer of the roasted vegetables on top. Carve the lamb into thick slices and arrange on top of the vegetables, followed by the merguez sausages. Spoon over some of the juices from the lamb and garnish with the micro herbs.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4