Charred garlic and rosemary lamb, with roasted vegetable cous-cous

A very quick and easy one for a horrid rainy day (with awful PMT to boot).

Into a Glad bag place:

• two small (not more than about 100-120g per person) lamb loins
• a teaspoon of good olive oil
• a few fat cloves of garlic, crushed
• a few sprigs of rosemary and/or mint
• a large red onion, cut into medium chunks
• a red pepper into medium chunks

Season with S+P and put the bag in the fridge and leave until you want to cook it.

To cook - heat a griddle pan on the stove until very hot. Once hot, take the lamb out of the bag and put in the pan, pour the veggies and garlic all around them making sure you get all of the juices from the bag in there.
Using a spatula press down on the lamb loins to ensure that you get the nice char-grilled lines and even cooking (this will also help them come away cleanly when you need to turn them over). Cook on each side for about 3 minutes, remembering to press on them occasionally with your spatula. Move the veggies around the pan to soak up the flavours and char the edges.

Once the lamb is done, remove to a chopping board and cover to let rest. Leave the veggies in the pan if you like then nice and charred, but remember to move them about, and take them out them when you are happy with the colour.

To make the cous-cous, place your desired quantity in a bowl and cover with boiling hot stock (no need to be flash - a few teaspoons of powdered bouillon stired into kettle water will suffice). Cover the bowl with cling or foil or a small plate to keep the heat in and leave for a few minutes.

Whilst the cous-cous soaks, slice your lamb into thin slices and finely chop a spring onion. Then remove the cover from the cous-cous, and stir in the spring onion to fluff up the grains (and if you are not being low fat, a good slug of olive oil goes in very well here).

To serve, put your cous-cous in a large dish and make a well in the middle. Place the charred vegetables into the well and top with the sliced lamb.

Serve with natural yogurt on the side and a few squeezes of fresh lemon.
If you want to add a little juice, mix some harrisa, a teaspoon of oil, and some water (deglaze the pan?) and pour over your dish. A glug of good balsamic also works well.

Rainy day food.

Weather - Awful. Still.