Ingredients

• 1 double lamb rump
• boned and butterflied to equal thickness
• half bunch fresh parsley
• half bunch fresh mint
• half bunch fresh oregano
• 1 garlic clove
• peeled
• 1 small green chilli
• deseeded
• 4 tsp capers
• 250ml/9fl oz olive oil
• plus extra to drizzle
• 200g/7oz large pitted green olives
• roughly chopped
• sea salt flakes and freshly ground black pepper
• 50g/13/4oz butter
• 50ml/2fl oz olive oil
• 150g/51/2oz couscous
• 10g/1/2oz almonds
• toasted

Directions

• Put the lamb in a large shallow dish. Blend the parsley
• mint
• oregano
• garlic
• chilli
• capers and 150ml/5fl oz oil in a food processor. Pour two thirds of the mixture over the lamb
• cover with clingfilm and marinate in the fridge for 24 hours. Reserve the remaining mixture in the fridge
• covered.
• When you are ready to cook
• preheat your barbecue to hot. The flames should have died down and the coals will be covered with white ash.
• For the couscous
• melt the butter with the oil in a heavy-based saucepan over a medium heat. Add the couscous and fry until dark and well toasted. Pour in 300ml/10fl oz cold water and cover with cling film
• then set aside.
• Mix the olives with the remaining 100ml/31/2fl oz oil
• cover and set aside.
• Cook the lamb on the barbecue for 4 minutes on each side
• or until well browned but still pink in the middle. Transfer it to a serving plate
• drizzle with oil and leave to rest for 20 minutes.
• To finish the couscous
• toast the almonds in a hot frying pan for 2-3 minutes. Fluff the couscous up using a fork
• mix in the almonds
• a drizzle of oil and a spoon of the reserved salsa verde and season with salt and pepper.
• Arrange the couscous on plates and garnish with the olives. Add a spoon of the salsa verde. Carve the lamb and divide equally between the plates
• drizzling with the resting juices.